In a large mixing bowl, combine the shredded cabbage, shredded carrots, shredded chicken, and chopped green onions.

Add soy sauce, garlic powder, and ground ginger to the vegetable and chicken mixture.

Take an egg roll wrapper and lay it flat on a clean surface. Place about 2 tablespoons of the filling in the center.

Fold the bottom corner of the wrapper over the filling and roll it up tightly, folding in the sides.

Use a little water to moisten the top corner of the wrapper to help seal it.

In a large pot or deep fryer, heat vegetable oil over medium-high heat until hot, around 350°F.

Carefully place 3-4 egg rolls in the hot oil and fry until golden brown, about 3-4 minutes per side.

Use a slotted spoon to remove the egg rolls from the oil and place them on a plate lined with cheesecloth or paper towels.