Combine chopped chicken , ricotta and Italian cheeses, sundried tomatoes, green onion in a bowl salt and a Italian seasoning and mix thoroughly. Set aside.

Prepare sauce by combining all ingredients in a small pot, mixing thoroughly and heating. Cover and set aside.

Take an Egg Roll wrapper and place it on a plate in a diamond fashion.

Place about 2-3 tbsp chicken filling about an inch above the diamond point at the bottom.

Then take the point and roll around filling one full rotation so the point is firmly under the filling. Then fold in the sides, wetting the edge a bit and then continue to roll, wetting the final point to seal.

Beat the egg into a shallow bowl. Then in a separate bowl or plate, combine the flour, breadcrumbs Italian seasoning, and a 1/2 tsp salt into a plate.

Once all the Egg Rolls have been made, heat the canola oil in a frying pan. Dip the egg rolls into egg, then flour mixture and then Pan fry the dumplings on each side for 3-5 minutes until they become nice and golden brown.

Take off the heat, and let sit for 5 minutes before serving and serve with some tomato sauce