Preparation Steps

• In a large bowl, combine the shredded chicken, shredded cabbage, shredded carrots, chopped green onions, soy sauce, sesame oil, ground ginger, and garlic powder. Mix well until all ingredients are evenly coated.
• Lay an egg roll wrapper on a clean surface with a corner pointing towards you. Place about 2 tablespoons of the filling near the bottom corner.
• Fold the bottom corner over the filling. Fold in the left and right sides. Roll up tightly towards the top corner.
• Dip your finger in water and moisten the top corner of the wrapper to seal the egg roll. Ensure it is tightly sealed.
• Repeat with the remaining wrappers and filling.
• Heat about 2-3 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F (175°C).
• Carefully place 2-3 egg rolls into the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
• Remove the egg rolls from the oil with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil.
• Serve hot with your favorite dipping sauce.