1-First, in a medium skillet, cook the 4 cups of shredded cabbage with ½ teaspoon salt and ½ teaspoon ground black pepper over medium heat until soft, about 5-7 minutes. Drain any excess water and let it cool slightly to avoid soggy results.

2-Next, in a large bowl, combine the cooked cabbage, 2 cups shredded cooked chicken, ¼ cup chopped cilantro, 2 tablespoons soy sauce, and 1 teaspoon sesame oil if you’re using it, for a flavorful mix.

3-Then, on a work surface, arrange the thinly sliced avocados and thinly sliced roasted red bell pepper alongside the chicken filling mixture. Place one 6×6 inch egg roll wrap on the surface and add a few slices of avocado, red bell pepper, and a heaping 2 tablespoons of the chicken filling in the center. Fold the bottom corner over the filling, tuck in the sides, brush the top with the beaten egg, and roll it up tightly. Repeat for all 14 wraps and place them on a baking sheet.

4-Heat vegetable or canola oil in a fryer or deep pan to 350°F (175°C) and fry 4-5 egg rolls at a time until golden brown, about 1.5-2 minutes total, flipping once. Drain them vertically on paper towels to remove excess oil, then serve immediately with the dipping sauce. For healthier options, consider baking or air frying it’s a great way to adapt for diet-conscious individuals while keeping that satisfying crunch.