Place an egg roll wrapper flat, diagonal with a corner facing toward you. Take a spoonful of the filling and place it in the center of the wrapper. Dip your finger in water and trace the outside edges of the wrapper. Fold the top over the filling, fold the sides in, and roll into an egg roll. (Pictures show examples in post above).

In a small bowl, whisk together the Hoisin sauce and soy sauce.

Pour vegetable oil into a small skillet or saucepan 1 inch deep and place over medium heat. After 5 minutes the oil should be at 350 degrees. Carefully place 2 to 3 egg rolls at a time into the oil. Fry for 1 to 2 minutes per side. Remove and place on paper towels to drain extra oil. Repeat with remaining egg rolls.

Serve with the Hoisin soy sauce mixture for dipping.