Egg Rolls

1 lb. boneless skinless chicken breasts, cooked and shredded
2 cups chopped cabbage
1 cup shredded carrots
1/2 cup minced onion
1 egg, separated
2 T. soy sauce
1/2 tsp. sugar
1/4 tsp. black pepper
1/2 tsp. salt
25 egg roll shells

1. Mix everything except egg white in large bowl. Spoon 1 1/2 - 2 Tb. filling down center of each egg roll shell. Fold up bottom of shell, then fold sides over and top down. Seal ends with egg white.
2. Deep fry at medium heat for 10 minutes or until golden brown OR spray pan and egg rolls with olive oil cooking spray and bake at 375 degrees for 10 - 15 minutes or until golden brown and crispy. Serve with sweet and sour sauce.