Have all your ingredients around in small bowls or containers before starting to roll the egg rolls. Have a paper towel ready to wipe down your work surface after each egg roll and a small cup of water ready to moisten the egg roll wrapper so it will stick.
Do not over-moisten wrappers, however, as they may stick and tear.
Positioning the egg roll wrapper in the shape of a diamond, lay out ingredients except cilantro inside wrapper middle bottom quadrant. moisten all exposed area of wrapper on inside of roll. Sprinkle red pepper to taste, and then add your cilantro. You add the cilantro last as it can be a little hard to work with if you add it earlier.
Begin at bottom of roll, gently but firmly gather up the roll, bringing up wrapper around ingredients, partially "tucking" the wrapper not around or underneath, but beside the filling. Flatten the side points of the roll, folding them in on top of the roll, securing them by dampening them with water and pressing them gently to the roll. Then, gently, but firmly, roll the egg roll forward onto the rest of its moistened wrapper. Do not pull the wrapper so tight as to tear the roll. Egg roll wrapping is a practiced art. Do not dishearten if you have gaps in your roll at first.