Take your first wrapper and position it with in a diamond shape, with the lower tip facing you. Using a measuring tablespoon, spoon 2 tablespoons of the meat/veggie mixture into the lower quarter of the wrapper.
Fold the bottom tip up, then fold in the right side and finally the left side. Carefully begin rolling towards the top.
Once you are at he top use a finger dipped n water to finish the roll and seal it closed.
Place on the baking sheet, seam side down.
Continue until you have used all the mixture. You should have 2 dozen rolls and should be a able to fit a dozen on each baking sheet.
Spray each egg roll lightly with oil. You can use your own mister or buy a non-propellant non-stick spray.