Cook ground turkey: Heat 1/2 Tbsp oil in a 12-inch saute pan or deep skillet. Add turkey and cook and crumble until cooked through. Transfer to a plate.
Saute vegetables: Heat remaining 1 Tbsp oil in now empty pan over medium high heat, add bell pepper and saute 1 minute. Add green onions, garlic and ginger and saute 30 seconds. Add cabbage and carrots and saute until just wilted, about 1 - 2 minutes.
Season egg roll filling: Return turkey to pan with vegetables, pour in soy sauce, sesame oil and sprinkle in Chinese five spice. Toss mixture then transfer to a long sheet of foil to cool about 10 minutes.
Add oil to a pot (it should come up about 1 1/2 - 2 inches) and heat to 370 degrees, or if baking egg rolls preheat oven to 425 degrees and grease an 18 by 13 - inch baking sheet**.
Wrap egg rolls while oil is heating: lay one egg roll wrap out on a clean work surface. Spread a horizontal row of a scant 1/4 cup of the egg roll filling in center of wrap. Using your fingertip dab a little bit of the beaten egg on the upper corner and right and left corners of the egg roll (this will act as the glue).
Fold bottom corner up then fold right and left side corners in to enclose filling (making an envelop style shape). Press filling snuggly down in using your fingertips then snuggly roll and wrap egg roll***. Repeat with remaining wraps and filling.
To fry egg rolls: fry egg rolls in batches, 5 at a time, until golden brown, turning once halfway through. It should take about 2 - 3 minutes total. Transfer to paper towels to drain.
To bake egg rolls: place egg rolls on prepared baking sheet, brush both sides of egg rolls with 1 1/2 Tbsp oil total. Bake in preheated oven 11 minutes or until golden brown, turn and continue to bake until golden brown and crisp, about 7 - 9 minutes longer.
Let egg rolls cool slightly (they'll be very hot for the first few minutes) then serve warm with sweet and sour sauce.