On a side note these did soften after sitting and so I am not sure how far in advance you could make these. Another thing I did not do was wait a little while after rolling the egg rolls, before frying. I just fried them right away, and because you wet the papers with water to soften them, they are wet. Which led to lots of oil piping and crackling and I believe the reason mine softened after sitting a little. After some research I discovered that many people recommend letting them sit after being rolled and dry out a little.
1lb High Quality Pork Sausage
3 cups fresh spinach - not packed in
1 cup shredded carrots
1 bag of pre shredded cabbage - about 2 cups
1 large onion diced
1 tbs fresh ginger
1/2 tsp salt
3 tbs apple cider vinegar
1 tbs honey
Coconut or Avocado Oil for pan frying
Turn your heat off and allow the filling to completely cool to room temperature. This really makes it much easier to roll and handle. After your filling is cool, take out one sheet. It will feel like firm plastic. Lay it on a kitchen plate and brush with water. turn over brush the other side. Continue doing this until it starts to soften. You can play with one you don't intend on using to get a better idea of how this is going to work. If water starts to pool up in the plate just pour off any excess.
Once it is soft enough to roll, add some filling to the center. roll the back edge towards you, covering the filling, now roll the sides in over the filling, now roll the entire roll towards you until it is sealed and closed. The sheets work a lot like plastic wrap, it sticks to itself, so you can pull it a little tighter and then stick it over on itself. See photos below:
Heat a skillet with some coconut or avocado oil. You are not deep frying these but you do want enough oil for a few of them to fry up nicely in the pan.