Homemade Chinese Eggrolls

I got this recipe from TEACH magazine's newsletter. I modified the original version just a little. My family absolutely loves this recipe. It is a meal by itself.

1 bag cabbage/carrot slaw mix
2 green onions, cut up
1-3 cooked chicken breast, cooked and diced in small chunks, (I usually used leftover breast from a previous meal)
1 Tbsp. olive oil
1 Tbsp. sesame oil
1 tsp. dried ginger
2 Tbsp. Rice Wine Vinegar
Egg Roll Wrappers
Vegetable oil to fry egg rolls
Sweet and Sour sauce for dipping

In a big skillet, add 1 Tbsp. of olive oil, and 1 Tbsp of sesame oil. Heat over medium high heat. Add bag of slaw mix, ginger, and green onions. Cook until mixture reduces to half of size. Add Chicken and heat through. Turn off and pour Rice Wine Vinegar over mixture. Let cool. Heat your vegetable oil to 350 degrees. Place an egg roll wrapper on cutting board in a diamond shape. Towards the bottom corner place 2-4 Tbsp of cabbage mixture on wrapper, and start to roll. Bottom corner over mixture first, wet edges with water, then the two side corners over the mixture, than the top corner comes down making an egg roll. Wet the edge of the top corner so it will stick in place. Fry your rolls 2 to 3 at a time, don't overcrowd the oil. Fry for about 3 minutes, then flip over. Fry till golden brown. Set them aside on a plate lined with paper towels, to drain off the grease. Enjoy with Sweet and Sour Sauce.