In a bowl, combine the meat with the vegetables, egg and soy sauce. Season lightly with salt and generously with pepper.
On a work surface, lay out 6 wonton wrappers at a time. Place 1 tbsp of the filling on the bottom half of each wrapper. Using a pastry brush, wet the top and bottom of each wrapper with water. Roll each wrapper up around the filling into a log, starting at the bottom and rolling towards the top, leaving both ends open (see note). Repeat with the remaining ingredients.
Preheat the oil in a deep fryer to 350°F (180°C). Set a wire rack over a baking sheet.
Fry a few spring rolls at a time for 2 to 3 minutes or until golden. Drain on the wire rack and keep warm in an oven preheated to 200°F (95°C) while you fry the remaining egg rolls. Serve as is or with one or several dipping sauces of your choice.
Apply constant pressure as you roll the wrappers to ensure an even distribution of filling and uniform shapes–but even if the spring rolls vary in shape and size, they will still taste great!