Add chicken strips to a sealable plastic bag.

In a small bowl, combine 1 tablespoon soy sauce, 1 minced garlic clove, one chopped green onion and 1 tablespoon oil. Mix well.

Pour prepared marinade into bag with chicken. Seal bag, pressing out as much air as possible, and shake to mix well.

Place bag in refrigerator and allow to marinate for at least 30 minute or up to 3 hours.

Remove chicken from bag, allowing excess marinade to drip off. Place on a plate. Discard marinade and bag.

Heat 1 tablespoon oil in a large sauté pan or wok over high heat.

When the oil is hot, carefully add chicken slices to the pan. (Do not reuse plate without washing.) Cook chicken until cooked through and browned on both sides. Remove from pan to clean plate or cutting board. Reduce heat to medium.

Cut chicken into very small pieces. Set aside.

Add remaining 1 tablespoon of oil to pan.

Add shredded cabbage, carrots and remaining soy sauce to pan. Sauté for 5 minutes, until vegetables have softened.

Add bean sprouts. Cook for another 2 minutes.

Add remaining green onions and minced garlic. Cook until fragrant, about 1 minute.

Remove pan or wok from heat. Stir in prepared chicken.

Place mixture into a strainer placed over a bowl. Press down on mixture to expel as much moisture as possible. Let mixture sit for at least 30 minutes before filling the egg roll wrappers.

Heat at least 3 inches of oil in a Dutch oven or deep fryer to 375ºF.

While the oil is heating, lay one egg roll wrapper on a clean, dry surface with one corner facing you.

Place 1 - 2 tablespoons prepared chicken/cabbage mixture in the middle of the egg roll wrapper.

Fold corner closest to you over the filling. Rolling slightly away from you, fold the two corners facing to the side in towards the middle. Continue rolling the wrapper tightly away from you.

Dip a finger in the cornstarch/water mixture and brush the inside of the remaining corner with it. Adhere it to the egg roll and repeat with the remaining egg roll wrappers and mixture.

Fry egg rolls, 4 - 5 at a time until golden brown, about 5 minutes. When browned, remove from oil to a paper towel-covered plate to drain.

Repeat with remaining egg rolls.

Serve hot with sweet and sour sauce, duck sauce, soy sauce and any other sauces, of choice, for dipping.