Brush water around outer edge of each wrapper. Mix all other ingredients in large bowl.
Spoon 1/3 cup filling mix in center of each wrapper. Fold bottom corner over filling, tucking tip of corner under filling. Fold left and right corners of wrapper over filling. Tightly roll filled end toward remaining corner. Gently press to seal. Continue with remaining eggrolls.
Pour 3 inches of canola oil in lg Dutch oven, heat until a drop of flour starts to fry. Fry eggrolls in small batches 3-4 min or until golden brown. Drain on paper towels. Serve immediately with the sweet 'n sour sauce.