Saute vegetables in olive oil in a heavy skillet until crunchy-tender. Add seafood, sugar, salt and pepper. Set aside. Divide seafood mixture evenly among egg roll wrappers, placing some of mixture in center of each wrapper. Fold two sides of wrapper over filling and seal ends. Brush with egg beaten with water. Fry in deep, hot oil until golden brown. Serve with hot mustard or sweet and sour sauce. The best in town. Yield: 24 eggrolls