Chinese chicken spring rolls

Chicken second courses

oil for frying Filling: 2 10oz cans of chunk chicken drained (or any cooked chicken chunked) 1 small onion grated or chopped finely ½ C finely shredded cabbage (green or purple or a combination of both) 1 carrot grated ¼ C sweet bbq sauce (or Rice Road stir fry sauce) ⅛ C soy sauce 1-2 t Worcestershire sauce ⅛ C oyster sauce Wrappers: 1 pkg premade or 1 C flour 1 beaten egg 1 T cold water