Here is the recipe I use which is directly off of the NASOYU Egg Roll Wrapper. While it is time consuming, it is not "hard" to make. (Anytime you have to mash, mince,slice and grate stuff, time is going to be a factor) I often make the filling the day before, then roll-up
and fry them the next. Enjoy!

CHICKEN AND VEGETABLE EGG ROLL

1/2 Cup dried mushrooms
1 Whole large Chicken breast skinned, split and boned
1/2 pound Tofu
1 clove garlic {I usually do 2 here}, minced
1 Tablespoon cooking oil
16 oz fresh bean sprouts, drained
2 cups small spinach leaves
1/2 cup thinly sliced green onion
1/2 cup thinly sliced bamboo shoots
2 Tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon grated ginger {I usually do 2 here}
1/2 teaspoon sweetener
1/2 teaspoon salt

FILLING:
Soak mushrooms in warm water for 30 minutes. Drain and chop, discard stems. Chop chicken. Stir fry chicken, tofu and garlic quickly in heated cooking oil for 2 minutes. Add vegetables; stirfry for 3 more minutes. Blend soy sauce into cornstarch, ginger and salt. Stir into chicken mixture; cook until thickened. Cool.

WRAPPING:
When mixture cools to room temperature, then fill Egg Roll Wrappers as follows: (sorry I can't show you their diagram!)

1. Place filling diagonally on Egg Roll Wrapper. (I use about 2 Soupspoons worth)

2. Fold corner farthest from you over the filling towards you.

3. Fold both sides over (Should look like an envelope)
Moisten edges of last flap with water

4. Roll over until last flap is completely wound around the Egg Roll. Seal with water or egg white.

FINAL COOKING:
Unfortunately, I still fry mine in an inch of cooking oil till brown on both sides. However, the Nasoyu people now include a recipe for baking them off, but I don't have those directions handy.