Thai Egg Rolls

1 whole chicken breast, deboned
1 small head cabbage
6 carrots
Egg roll wrappers
2 cloves garlic, minced
Soy sauce
Wesson oil
Salt and pepper
1 beaten egg

Dice the chicken breast. Shred cabbage and carrots.

Heat oil in large skillet, add minced garlic and few tablespoons soy sauce plus salt and pepper. Stir-fry chicken approximately 10 minutes or until brown.

Remove chicken to paper towels to drain.

Stir-fry cabbage and carrots for a few minutes in same pan. Remove vegetables to paper towels to drain.

Combine chicken with vegetables in egg roll wrappers. Use a beaten egg to to stick edges together. Deep fry in hot oil until golden brown.