Cut chicken breasts into ¼ inch strips. You can cut in half so the chicken strips are not so long.
Slice asparagus into one inch pieces. Make sure to cut the end off the asparagus.
In a large frying pan, heat 2 tablespoons of oil over low heat.
Add chicken, garlic, salt and pepper and cook over medium/low heat.
After chicken has cooked a bit, add asparagus and stir.
In a small bowl, whisk together soy sauce, juice from pan and corn starch.
Pour into pan and stir.
Add cooked rice, stir and continue cooking until heated thoroughly.
Spoon chicken mixture onto the egg roll wrapper.
Roll each egg roll and set aside. Don't forget to moisten the edges of the egg roll wrapper so it will stay closed.
In a large frying pan, heat oil over medium heat.
Once heated, carefully add egg rolls and cook on each side until desired color and crispness is obtained.
Place each egg roll on a plate lined with paper towels until ready to serve.
Transfer to a serving dish and enjoy.