Preheat oven to 400°F. Spray a baking sheet with oil.
In a bowl, combine fruit and sugar.
Lay out an eggroll wrapper with a corner facing you. Place a spoonful of fruit (draining as much juice that has accumulated as possible) in the middle bottom third of the wrapper. Fold the side corners to the middle, then fold up from the bottom and roll tightly, tucking as you go. Wet the top corner with water before the final roll. Set the finished eggroll corner down on the baking sheet. Repeat with remaining filling.
Spray the eggrolls with oil. Bake for 15 minutes. Remove from pan, clean off any leaked filling, and replace rolls, making sure side that was previously on bottom is now on top. Spray some oil on top and return to oven. Bake for approximately 10 minutes more. Let cool for 5-10 minutes before serving.
While cooling, mix the yogurt and honey together. Serve alongside the rolls as a dipping sauce.
Note that due to the juice in the fruit, these do leak a little. Making sure to roll wrappers tightly will help ensure less leakage.