While chicken is cooking, chop up onions.
Move chicken to one side and add onions. Cook for about a minute.
Drain chop suey and place in bowl.
Add chicken and onions and mix well.
Next, get a small bowl of water to use to roll your eggrolls. The water is what will seal the eggrolls, so oil doesn't get in when you cook them. Place one wrap on a flat surface. Place about 2T. of the mixture diagnally in the wrap. Next dip your fingers in the water and run them along the top and side edge.
Roll up the bottom corner of the wrap.
Fold the two sides into the center.
Roll. You can go over the seam with more water if it seems like it needs it.
While you are making the eggrolls, heat up your oil.
Drop them in and cook until they start to turn a golden brown. Place them on a paper towel to absorb the excess oil.
Serve with white rice. We use La Choy Sweet and Sour sauce and a mustard/soy sauce mixture to dip the eggrolls in.
On the off chance we have left overs (which we didn't last night), I like to place a slice of cheese on top before microwaving them.
These can also be frozen prior to frying.