In a large bowl, stir together the chicken, carrots, scallions, garlic, soy sauce, sesame oil, sugar and egg until well combined.

Place one egg roll wrapper on your work surface and spoon about 1 1/2 tablespoons of the chicken mixture into the lower one-third of the wrapper. Roll from the bottom upwards, tucking and folding in the sides as you roll. Brush the edges of the wrapper with water to seal them. Repeat the filling and rolling process with the remaining wrappers.

Line a baking sheet with paper towels. In a large stock pot set over medium heat, add about 2 inches of oil, leaving at least 2 inches between the top of the oil and the top of the pot. Attach the deep fry thermometer.

Once the oil reaches 360°F, add several egg rolls to the pot and cook them, flipping as needed, until they’re golden brown and the filling is cooked through, 3 to 5 minutes. Transfer the egg rolls to the paper towel-lined baking sheet and repeat the cooking process with the remaining egg rolls.

Serve the egg rolls immediately with Thai sweet chili sauce or ginger-soy dipping sauce.

Kelly's Note:
The chicken mixture does not have to be cooked prior to adding it to the egg roll wrappers.