Filling: Gently combine all ingredients. Refrigerate until ready to use.
Spring Rolls: Place 1 wrapper on cutting board with pointed end up. Portion 2.5 oz. filling onto center of each wrapper. Brush top half with egg. Roll up tightly, folding edges over to seal. Refrigerate until ready to use, up to 2 hours.
For each serving: Deep fry 2 Spring Rolls in 375°F oil 2 to 3 min. or until golden brown. Drain well.
Cut rolls diagonally in half. Arrange on serving plate. Place 1 scoop (#8) ice cream in small bowl on same plate.