How to make it
In a sauté pan over high heat, add 2 tablespoons of canola oil. Sauté the red onions and bell peppers until translucent. Turn the heat down to medium and add Lee Kum Kee Minced Ginger, Lee Kum Kee Minced Garlic, celery, chicken, and cook for 5 minutes. Deglaze the pan with Lee Kum Kee Panda Brand Cooking Soy Sauce. Allow the mixture to cool.
In a large bowl combine cabbage, carrots and the chicken mixture.
In a medium saucepan, add enough oil (around 4 cups) to keep egg rolls from touching the bottom of the pan and heat to 350°F.
To roll egg rolls, lay out egg roll skin with corner facing you, place 1 ½ Tbsp. of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.
Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack. Serve with Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) for dipping. Enjoy!