chicken egg rolls

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4. 1 pound ground chicken
5. 2 teaspoons garlic powder
6. 1 teaspoon fresh minced ginger
7. 2 cups shredded cabbage , I buy the cabbage already bagged
8. makes it easier when I arrive home from work to cook
9. 1 cup diced carrots
10. 1 green onion, thinly sliced
11. 14 egg roll wrappers
12. 2 Tablespoons all-purpose flour
13. 1 Tablespoons water
14. Vegetable Oil, for frying. enough to deep fry

1. Take one egg roll wrapper and lay it on a flat, clean surface, with one corner pointing towards you. Place 1/4 cup of the chicken mixture into the center of the wrapper. Take the bottom corner and fold up over the filling. Fold the two side corners over the center and continue to roll up. Brush a little of the flour paste on the top corner to help seal the egg roll. Repeat process until all egg rolls are wrapped.
2. Carefully place 3-4 egg rolls at a time into the hot oil. Fry rolls for 3 -4 minutes, using tongs to turn them so they evenly cook on all sides. They are done when they are golden brown. Remove from oil and place on a paper towel lined plate. Serve with sweet and sour sauce, I usually save my sauce from my carry out orders.