Cook the ground chicken in a large wok or skillet over medium-high heat with the ginger and garlic until crumbly and no longer pink. Drain any excess fat and return skillet to heat.
Add in the cabbage and carrot mix, green onions, salt, sugar, sesame oil and Chinese five spice, stir and cook until cabbage and carrots are tender. Let mixture cool slightly.
Place about 2 tablespoons of the chicken mixture on top of each egg roll wrapper and brush the edges of the wrappers with the beaten egg. Tightly roll up the egg rolls, enclosing the filling.
Preheat your fryer to 375 degrees F. OR bring a heavy bottomed pot filled with about 2 inches of oil to temperature. Fry the egg rolls in the hot oil until golden brown. Drain on a paper towel lined plate and enjoy!
The sauce that I use to dip these egg rolls in is a Thai Sweet Chili Sauce that can be found in the Asian aisle of the grocery store.