A Chinese friend of mine taught me how to make these, and they are SOOOOO yummy and very easy to make. (I should've taken pictures and I didn't... forgive me.)
3-4 zucchini, diced small
2 medium-sized purple onions, slivered
1.5-2 pounds chicken thighs, cut into small chunks/pieces/slivers
phyllo dough (cut roughly into 5 x 8 inch rectangles or triangles of that same basic size--it'll work out great either way)
Marinate chicken pieces in 1-2 Tbsp (or more, if desired) of soy sauce. Sprinkle with salt.
Mix marinated chicken, zucchini, and onions until well-mixed in bowl. Then use 1-2 heaping Tbsp. of mix per eggroll wrapper/phyllo dough piece.
Place mix at base of wrapper/dough and roll twice. Then fold sides in and keep wrapping to the end of the dough.
Fill corn oil to about 2-3 inches deep in a small sauce pan and heat. Once ready, quickly (and carefully!) place eggrolls side by side in the oil so that they press up against each other to help keep them wrapped. Use tongs or chopsticks to keep the dough from unrolling as needed. Fry in oil until the dough is a nice golden color, then turn over if needed to brown the top.
Place on paper-towel lined plate to cool and serve hot, warm, or room temperature-- it's delicious no matter how it's served! ENJOY!!!