Home made chicken egg rolls

1 pack of egg roll wrappers (square ones)
2 lbs of ground chicken
1 small can of water chestnuts
salt
ground black pepper
2 cloves of garlic
2 tbsp olive oil
1 egg white

Oil for frying

yield: 30 eggrolls

Egg roll wrappers usually come in packs of 30. I reccommend that you put a warm towel over the packages to defrost them (about one hour).  Peeling them one by one can be a pain, but you'll get used to it by the third one. Squeeze the cold water out of the warm towel and rehydreate it with warm water. Once you've peeled them, set them aside (on parchment paper) with the warm towel over them.

Mince 2 cloves of garlic and sautee in a large skillet with olive oil(around one minute) Add ground chicken and cook until opaque (around 5-10 min).  Season with about 3 pinches of salt and a few twists of ground black pepper and incorporate into meat mixture.
It is up to you if you want to julienne or coarsely chop the water chestnuts.  Add water chestnuts to the meat.  Put mixture in caulander to drain water and fat.  Sit aside for one hour until cool.

wrapping them:  Wish this had video, so I can show it.

How To Do It
Arrange the egg roll wrapper so that its corners make a diamond as illustrated below. The corners will be designated A, B, C, and D.

                       D
                       .
                     .   .
                   .       .
                 .           .
             B .               . C
                 .           .
                   .       .
                     .   .
                       .
                       A
Place some egg roll filling somewhere between the center and Corner A, being careful not to add so much that it gets dangerously close to Corners B & C.
                       D
                       .
                     .   .
                   .       .
                 .           .
             B .               . C
                 .   XXXXX   .
                   .  XXX  .
                     .   .
                       .
                       A
Bring Corner A to the center, partially covering up the filling.
                       D
                       .
                     .   .
                   .       .
                 .           .
             B .      .A.      . C
                 .  .     .  .
                   .........

Fold in Corners B & C towards the center, making a fold that is more or less perpendicular with the bottom of the egg roll and tucking in the filling from both sides (as illustrated below). Take the filling covered region and roll tightly (like a carpet), until it is close to corner D.
                       D
                       .
                     .   .
                   .       .
                 .__       __.
                 |  \ .A. /  |
                 |  .B   C.  |
                 .............
Apply egg white to the remaining flap that is Corner D.
Bring Corner D down and seal it shut, almost envelope-like. Be sure to inspect for exposed areas of filling and to remedy that before frying.

                 .............
                 | \       / |
                 |  .     .  |
                 ....\.../....
                       D
Congratulations! You've finished wrapping up one egg roll. Now on to the other hundred or so that await your attention. lol

Heat oil to 350 degrees and fry