Place an egg roll wrapper on a flat surface in a diamond shape. Spoon 2–3 tablespoons of filling near the bottom corner.
Fold the bottom corner over the filling, fold in the sides, then roll tightly and seal with water.
Heat oil to 350°F (175°C) and fry egg rolls in batches for 3–4 minutes until golden brown.
Remove and drain on paper towels before serving.
