Prepare vegetables.

In a large wok, heat 2 tbsp of cooking oil. Add garlic and sauté until fragrant. Add ground chicken and season with salt and pepper to taste.

Add onions and cook until translucent and chicken is cooked through.

Turn heat down med-low. Add cabbage, celery, and onions. Season with chicken bouillon, onion powder, garlic powder, salt and ground white pepper. Cook for 2-3 mins.

Put all of the sautéed veggies and meat in a strainer over a bowl, to ensure all of the juices strain completely. Cool through. *too much juices will cause the egg rolls to fry with dark spots and may burn.

In a small bowl, mix flour and water to form a thick sealing paste. Set aside.

Carefully cut enough pastries in half (should be triangle shaped). On a flat surface, place one spring roll pastry then stack with a triangle piece on top. The wings should stick out with 1-2 inches on each side.

Spoon about 2 tbsp of sautéed veggies in the center of the triangle piece. Fold over the wings so filling is about 4 inches in length. (Pro tip: make sure to squeeze the juices out from the filling)

Tuck and pull filling gently but tightly. Roll up to meet the longest points of the pastry on each side. Fold each point over the filling. Continue rolling up and at the tip of pastry, add a little paste to seal the egg roll.

In a wok, heat frying oil to 350F. Fry egg rolls in small batches for 6-7 mins or until light golden brown. Strain egg rolls and cool for 10-15 mins.

Serve with sweet and sour sauce. Enjoy!