I made my own eggrolls to go with a beef and broccoli sauce, and baked instead of the fried them.
1/4 c. soy sauce
2 tbsp dry sherry (or water)
4 tsp cornstarch
6 c. chopped or shredded cabbage
1 c. chopped mushrooms
2/3 c. sliced green onions
1/2 lb ground beef (or turkey)
3 cloves garlic
1/4 tsp crushed red pepper flakes
egg roll wrappers
Blend soy sauce and sherry into cornstarch in cup until smooth. Heat wok or large skillet over med-high heat. Add 1 tbsp oil; heat until hot. Add cabbage, mushrooms, and green onions; stir-fry 2 minutes, cabbage will still be crisp. Remove from wok, set aside. Add beef, garlic and red pepper to wok, cook until beef is no longer pink. Spoon off fat. Stir soy sauce mixture and add to wok. Stir fry 2 minutes or until sauce boils and thickens. Return cabbage mixture; heat through, mixing well. Fill egg roll wrappers, following package instructions for folding. Bake at 350* until golden brown.