Clean and pat the chicken breast dry. Slice the chicken into small diced/cubes size.
Heat the wok/pan to medium-high and add 2 tbsp oil.
Add chicken to the wok/pan. Cook for 5-6 minutes or until no longer pink.
Add soy sauce, oyster sauce, sesame oil, sugar, salt and mix.
Add the shredded carrots, onions and cook for 1-2 minutes.
Add garlic, shredded cabbage and mix. Cook for 5-6 minutes or until the cabbage is slightly welted.
Add chopped green onions and mix.
Turn off the heat and transfer the meat mixture to a strainer (this will help to remove excess liquid). Set aside for 15-20 minutes or until no longer cool to the touch (room temperature).
Defrost the egg roll wrapper. It usually takes about 1-2 hours at room temperature. Just before making the egg rolls, be sure to gently pull each individual wrapper apart and place them on a plate. This will help and save time when rolling.
Place the egg roll wrapper on a flat surface. Put a spoonful of the filling on the wrapper and roll. Be sure to roll it a bit loose. Don’t roll it too tight or they will bust during frying. Seal by dipping your finger in water and gently spreading it on the tri-angular tip of the wrapper. Watch the video for guidance on how to roll properly.
Heat a large pot or wok to medium-high on 325-350°F / 162-176°C for 5 minutes before frying. Fry them in batches careful not to overcrowd as they may stick to each other. Cook for 5-7 minutes or until golden brown per batch.