No, not egg rolls! There are many variations to this, I like to use the ingredients for the Thai/Vietnamese spring rolls, but really like the cute shape of the Filipino lumpia. All very basic- meat wrapped and deep fried. Thai/Vietnamese like to use ****ake/dried mushrooms, fish sauce, carrots, garlic, onion, eggs, dried fungus, mushrooms, msg, sugar.. (yummy!) Filipino lumpia adds, egg, carrots, garlic, onion, msg, salt and sometimes raisins. I do those if I have them at hand in the pantry but today- I was TOO LAZY TO GO OUT IN THE RAIN! So I just used what I had and it's such a great dish if you want a recipe of convenience! I DON'T use egg to bind the meat, or seal the wrap because it muddies up the oil, and adds extra calories. I like to use just a tsp. of starch: It tenderizes the meat, binds and adds moisture like used for shu mai or dumplings. I used: (Sorry, I have no measurements as usual, I always eyeball stuff) -Spring roll wrapper (not the large wonton because that bubbles up and would be the wrong texture) -ground beef -chopped onion, LOTS of chopped garlic -fish sauce or soy (I used half and half) -salt -fresh ground black pepper -sugar -1 tsp. starch, 3 tsp water (for meat) -flour/water for seal Combine Macerate Wrap; use water and flour to seal Cut in fours, great to freeze and serve for later!!!