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Preparation:
1. In a medium pot, bring water to boiling. Add chicken breasts, reduce heat to medium, and cook for ten minutes. Remove chicken, allow to cool, remove skin, bones, and shredded chicken into small pieces by hand. Put into bowl and set aside.

2. Cut cabbage head into 4 quarters, then cut cabbage into 1/8" x 1" pieces; set aside. Shred carrot, chop mushrooms, onion, and using a container, mix all the vegetables together. Using a large pan, bring half a pan full of water to boil. Briefly submerge the mix vegetables in the boiling water for about 1 minute. Drain vegetables and set aside to cool.

3. When vegetables cool, mix chicken and vegetables. Crack open an egg, discard eggwhite, place yolk in a small bowl. Remove the eggroll wrappers. One at a time, place a wrapper on flat surface with one corner pointing toward you.  Place 1 cup of chicken and vegetables fill in center of wrapper. Slowly fold the corner furthest from you over the filling. Then fold the two side corners toward the middle.  With your fingers pressing hard on the filling to keep it tight, carefully fold the last corner over the filling and completely wrap it around. Put some egg yolk on the tip of the last corner to help it seal.

4. In a medium pan, fill  2" deep with cooking oil and bring it to boiling. Slowly place the eggrolls, one at a time into the hot oil. Reduce the heat to medium and cook the eggrolls for 10 minutes for until the outside is golden brown. Fry the eggrolls a few at a time in order to insure that they cook evenly. Repeat until all the eggrolls are cooked. Serve with sweet and sour sauce or sweet chili sauce.