Im looking for a good egg roll wrapper recipes help?

This is quick and easy to make.

2 c. flour
3/4 c. water
1/2 tsp. salt

In food processor, process flour and salt to mix. Leave processor running and slowly pour water through top. When dough forms a ball and bounces on top of the blades, it's done (may not need all water, or may need more). Roll out paper thin, cut into 9" triangles. Place filling along one side and flop the 2 end points over to keep filling in. Then roll like a crescent roll. Fry in 1" oil in heavy skillet 2 to 3 minutes each side, until golden.

You know, I decided to make my own once and just ended up eating the filling and giving up on the wrappers. It's much easier to just buy them. You have to make them so thin that unless you have a really, really good non stick pan it's more trouble than it is worth. Same goes for wonton wrappers.

One of my favorite Chinese appetizers is egg rolls.

Ingredients:
6 cups shredded cabbage and carrot mix
½ cup fresh bean sprouts
1 celery stalk (diced)
2 tablespoons green onion (minced)
1 4 (oz) can shrimp (drained)
2 tablespoons soy sauce
1/8 teaspoon garlic powder
black pepper (to taste)
1 egg (beaten)
cornstarch
20 egg roll wrappers
vegetable oil (for deep frying)

Method for preparation:

Step 1: In a large bowl combine cabbage and carrot mix, bean sprouts, celery and green onion. Stir in shrimp, soy sauce, garlic powder and black pepper.

Step 2: Heat a skillet to medium high and fry and pour beaten egg into it and fry like a pan cake on one side and then flip. Chop egg up finely. Stir the egg into the cabbage mixture. Sprinkle the top of the cabbage mixture with cornstarch and mix well.

Step 3: In a small bowl combine 1 tablespoon of cornstarch with 2 tablespoons of water. Lay out an egg roll wrapper. Place 1-2 tablespoons of filling in the corner of the wrapper, but not so the filling is actually touching the corner. Fold over that corner and roll about half of the way up. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the cornstarch/water mixture on the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all the egg roll wraps are used.

Step 4: Deep fry egg rolls in batches until golden brown. Drain on paper towels.