Egg Rolls

I know it's a day late but here's the recipe for egg rolls. They came out super yummy.  

First boil 3 chicken breasts until done. While they are cooking, finely chop one bag of carrots and one head of green cabbage in a food processor. I only have a magic bullet so this step took much longer than it should have. When the chicken is done, let cool a bit and then finely chop that as well. Mix them all in a bowl and add soy sauce to taste. I use about a cup. 

Put about 1 tbsp olive oil in a saute pan and heat over medium high heat. Add 2 tbsp finely chopped garlic and cook for 2 minutes. Add the mixture and cook for about 7 minutes. The color will change to a darker brown (kind of like stir-fry). 

Put the mixture back into a bowl to cool. 

Get out the egg roll wrappers (my grocery store has these in the produce section of the store) and put one on a plate. You should also have a small bowl with water in it nearby. Put a heaping spoonful into the middle of the wrapper. 

Take one corner and fold it up, pushing the sauce out a bit. If there's not enough liquid to cover all the edges, dip your fingers in the water to make sure it's damp. Fold in each side corner so it looks like a house. 
Fold the top corner down and they are wrapped. Be careful with this because the wrappers can tear and then you have to double wrap. 
If you have a deep fryer you can cook these in that. If not, fill a sauce pan up with cooking oil (I used vegetable oil) and heat over medium high heat. Wait until the oil is good and hot and then start adding the egg rolls. Place them with the seams up so air can escape from the inside. I did 4 at a time. Cook for about 3 minutes or until golden brown and place on paper towels to absorb extra oil. Let cool and enjoy! The recipe makes about 36 egg rolls.