Kathy's Egg Rolls

I have to confess, I don't know Kathy. My girls went to their first young women's activity and they made eggrolls. We loved the recipe, so I'm keeping it. Kathy is Kathy Pyne and that's all I know. 4 check breasts, cooked, shredded 2 cubes chicken bullion (or 2 tsp.) 2 Tbsp. olive oil 1 tsp. onion powder (or chopped chives) 2 Tbsp. fresh parsley 1/2 bell pepper, chopped salt and pepper to taste 1 bag shredded carrots 1 cup shredded cheese, optional 2 pkgs. egg rolls skins 1 bag shredded cabbage oil to fry egg rolls in This makes 40 egg rolls. This makes a lot for not much meat. Brown the chicken breasts in olive oil, chicken bullion, onion powder, parsley, 1/2 bell pepper and salt and pepper. Cut chicken up very small (shredded). Add the shredded carrots and cook until carrots are tender. (It just takes a few minutes.) Add shredded cheese after carrots are tender. Spoon the mixture onto the egg roll skins. Roll up and seal. After the egg rolls are all filled, heat the oil. (The oil should be about 1/2 an inch deep in the pan you are using.) Fry the egg rolls, turning once to brown the sides. Wehn skin is brown, they are done.