Make the sloppy joe mixture: Set a large pan over medium-high heat and add olive oil. Add onions, jalapeno, and garlic. Season with salt and pepper, and saute 5 minutes until onions are soft and translucent.

Add ground turkey and cook until done, breaking it up with a wooden spoon - about 7 to 10 minutes.

Add tomato paste and stir.

Add ketchup, mustard, cayenne, brown sugar, tomato paste, and wine. Stir everything to combine.

Reduce heat and simmer for 10 to 12 minutes.

Finish with a splash of red wine vinegar.

Let mixture cool before wrapping in egg roll wrappers. You can make this sloppy joe mixture and store it in the refrigerator overnight if needed.

Rolling and frying egg rolls: In a small bowl whisk one whole egg with a tablespoon of water.

Remove one egg roll wrapper at a time, lay it flat on your counter or cutting board, and with a brush or spoon, paint egg wash all around the edges of the egg roll wrapper. 

Add 2 tablespoons of sloppy joe mixture to the center of the egg roll wrapper and roll the wrapper up from one corner to the other. At the halfway point of rolling, fold in the sides and then continue rolling. The egg wash should glue all the sides together. 

Continue rolling your egg rolls until they are all fully rolled up. Set aside while you get your frying oil ready. 

In a large pot or pan heat up vegetable oil, 2 inches deep, to 350 degrees F (176 C). If you do not have a thermometer, make sure the oil will sputter and pop when you add a drop of water to it. 

Fry 2 or 3 egg rolls at a time for 2 minutes and then flip them over for 2 additional minutes to ensure even cooking and browning. Once egg rolls are golden brown, remove them from the oil to a cooling rack. Continue frying egg rolls in batches until they are all done. 

Let egg rolls cool for 5 to 10 minutes. They will be mouth burning hot right out of the fryer, so be careful.