Step 1

In a sauté pan over high heat, add the canola oil.

Step 2

Add the red onions and the bell peppers to the oil and sauté until translucent.

Step 3

Add the ginger, the garlic, the bamboo shoots, the celery, and the chicken to the veggie mixture and cook over medium heat for 5 minutes.

Step 4

Add the soy sauce to the veggie mixture and deglaze the pan.

Step 5

Transfer the veggie mixture from the heat and let it cool.

Step 6

In a large bowl, add the cabbage, the carrots, and the chicken mixture.

Step 7

In a medium saucepan, add enough of the rice bran oil to keep the egg rolls from touching the bottom of the pan and heat to 350 degrees F.

Step 8

Lay the egg roll wrappers out with a corner facing you.

Step 9

Add about 1/12 of the mixture on each of the egg roll wrappers and top each with 2 pieces of the sliced avocado.

Step 10

Fold the corner of the egg roll wrapper over the mixture to make a roll that is 4-5 inches wide. Repeat with each of the egg roll wrappers.

Step 11

Roll the egg rolls up firmly, being careful not to tear the wrappers. Seal the final edge with the egg wash.

Step 12

Dredge the egg rolls in the egg wash, allowing the excess to drain off.

Step 13

Submerge the egg rolls in the hot oil and fry until golden-brown, about 3-4 minutes.

Step 14

Transfer the egg rolls onto a sheet tray lined with a cooling rack.

Step 15

Garnish with the fresh parsley and serve with the sweet chili sauce.