Tonya,
I'm a little more traditional when I make eggrolls. I don't use a set recipe (I love to experiment too much to be "stuck" with a recipe), but I like to use bok choy (or other greens, if you prefer), carrots (thinly sliced or diced), thinly sliced green onions, finely diced celery and finely diced spinach. I lightly steam the veggies after cutting them up. We prefer no meat at our house, but you could add whatever meat you like (shrimp, chicken, pork, etc.) and season to taste. We usually avoid soy sauce (too much sodium), but just a dash will add to the flavor. Some good alternates we've found are Teriyaki sauce, or your favorite type of stir fry sauce. Careful not to use too much!
When I make them I add no other seasonings, mostly just letting the veggies season the eggroll themselves.
When filling I pull out about 1-2 TBS for mini eggrolls, or for full-size rolls, about as much as you could hold in a clenched fist (sorry for the lack of exact measurements, like I told you, I don't use recipes!). Squeeze or strain the mixture before putting it on the shell so that it won't be too moist when you cook. Nothing worse than a soggy eggroll! When I'm wrapping I keep a little bowl of water nearby, then when I'm done "stuffing," I fold the edges in, roll the eggroll and rub just a drop or two of water on the end of the wrapper to keep it closed while it's cooking.
Depending on which wrappers you use (If you go to the International foods section of your grocery store, they should have a couple of different brands/types. As far as how they cook/taste, I haven't noticed a major difference.), you could bake or fry. I usually fry mine, they just seem to turn out better.
Good luck!
Scott
