Start out by heating up the filling. This was great because the meat was already cooked and I had some of the veggies already cut, so minimal prep was needed. And the filling can vary by what you have on hand. I seasoned it all with a bit of salt and some crushed red pepper.
Then make the egg rolls. Some are prettier than others. It's ok. By the time I was done, I had mastered the egg roll fold.
After 9 or so minutes, egg rolls were ready to flip. Cook on the other side and they are ready to go!