Ingredients: - 1 package egg roll wrappers - 1 cup shredded cabbage - 1 cup shredded carrots - 1 cup cooked, shredded chicken (or tofu) - 2 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon soy sauce - 1 tablespoon sesame oil - Oil for frying Instructions: 1. Prepare Filling: In a large bowl, mix cabbage, carrots, chicken (or tofu), green onions, garlic, soy sauce, and sesame oil. 2. Assemble Egg Rolls: Place an egg roll wrapper on a flat surface. Spoon 2 tablespoons of filling onto the wrapper. Fold in the sides and roll tightly. Seal the edge with a little water. 3. Heat Oil: In a deep skillet, heat oil over medium-high heat until hot. 4. Fry Egg Rolls: Carefully place egg rolls in the oil, frying in batches. Cook for 3-4 minutes per side or until golden brown. 5. Drain & Serve: Remove from oil and drain on paper towels. Serve hot with your favorite dipping sauce. Enjoy!