Egg Rolls with Sweet and Sour Sauce

I LOVE egg rolls, but can never bring myself to buy the frozen ones or even buy the wraps.  So I hardly ever eat them.  That is all changing now! I've made these from Family Favorite Recipes at least 3 times now.  I've frozen a ton of the filling and am hoping that they will turn out and take less time.

Egg Rolls
2 C. cooked chicken breasts, chopped well
4 C. cabbage chopped
1 clove garlic minced
2 T. chopped green onion
1 T. cooking oil
1 T. soy sauce
½ tsp. fresh ginger minced or grated (optional)
Egg roll wrappers (usually found in the produce or organic section)

Stir fry everything, except the chicken, together until tender. Add chicken.
Wrap in egg roll wrappers according to instructions on the package. Fry until golden brown on each side (the oil should be around 350 degrees- any hotter and they will get too "golden").

Sweet and Sour Sauce
½ C. brown sugar
1 T. corn starch
1 T. soy sauce
1/3 C. chicken broth
½ tsp. minced fresh ginger root
1/3 C vinegar (you can use either red wine vinegar or apple cider vinegar)
1 clove garlic minced

Cook on medium high heat until it bubbles and then 2 more minutes (you should definitely double this as it barely was enough for our egg rolls when Kelli and I made them and it is really good!).