Cook the chicken by boiling or grilling until fully cooked, about 15-20 minutes. Shred into bite-sized pieces and set aside to cool slightly.

Mix together in a mixing bowl the shredded chicken, chopped carrots, green onions, garlic powder, and soy sauce. Ensure all ingredients are well-coated and combined for the best flavor.

Assemble an egg roll wrapper on a clean surface. Spoon about two tablespoons of the filling onto the center. Fold the bottom up over the filling, then fold in the sides, and roll tightly to seal.

Heat about two inches of cooking oil in a skillet over medium heat until it reaches 350°F (175°C). This temperature is key for achieving that perfect crispy texture.

Fry the egg rolls seam-side down in batches. Cook for 3-4 minutes on each side until they are golden brown and crispy, turning only once for an even cook.

Drain the finished egg rolls on paper towels to remove excess oil and serve them hot with your favorite dipping sauce for the ultimate enjoyment.