Cut the zucchinis in half widthwise, and then cut each half into thirds by slicing them horizontally. Cut each zucchini slice into three sticks.
Transfer the egg rolls to a paper towel-lined plate to drain.
Thinly slice the green onions and place in a medium bowl. Peel the outer layer off of each carrot and then use the peeler to shave long ribbons of carrot into the same bowl. Salt the carrots and onions and add pepper. Spoon in the sesame oil. Toss gently to coat. Set bowl in refrigerator until ready to use.
Place the egg roll wrappers onto a flat work surface. Spoon two tablespoons of carrots in the middle of each wrapper.
Place two of the zucchini sticks on top of the carrots.
Put a Grilled & Ready® Chicken Breast Strip on top of the vegetables.
Roll the wrappers over the filling.
Place uncooked egg rolls onto a dish covered with plastic wrap until ready to fry (do not allow them to touch or they’ll stick).
Heat the oil over medium heat in a deep sided pan. Fry the egg rolls until golden brown.