Using the crock pot roasted chicken breasts simply chop the chicken so that it is in mini bite sized pieces. When you cut it some of the chicken will actually shread, it's ok! I used about 1 breast for 7 eggrolls and 21 goyza!
Next, in a skillet add about 1-1 1/2 cups of shredded cabbage and 3/4-1 cup of the Trinity. You may think it is too much cabbage but it will cook way down, so don't you worry your pretty little head!
Let the mixture cook down for about 10-15 minutes, stirring occassionaly. The cabbage will become opaque and soft. Add the chicken and I also added about 7 chopped shrimp.
Using egg roll wrappers located in the produce section of your grocery store, now you are ready to roll your egg rolls...
Place about 2 tablespoons of your filling mixture in the center of the wrapper.
2. Fold the sides in and wrap up the bottom edge it tight around the mixture, rolling it all the way up. Before you get to the end apply a dab of water to the corner of the wrapper so that it will stick and stay closed once you finish rolling it.
To cook: Heat a pot aobut 1/3-1/2 full of oil. Fry the egg rolls until they turn golden brown. If you are going to freeze the eggrolls cook to a light golden brown color because when you reheat them in the oven they will cook more and you don't want them overcooked.
Using the goyza or potsticker circular wrappers, also found in the produce department at your grocery store fill with about 1 teaspoon of filling. Dab your finger in water and rub around the circumference of the circle.
Fold in half and press the edges together.
I quickly made 7 egg rolls and 21 goyza (potstickers). Perfect as a meal by themselves or appetizer.