In a skillet over high heat, add canola oil.

Saute onions until translucent. Add ginger, garlic and chicken.

Cook until chicken is nicely browned, about 5 minutes.

Deglaze pan with soy sauce. Remove from heat and let cool.

In a large bowl, combine cabbage, carrots and cooled chicken mixture.

In medium sauce pan, heat remaining oil to 350 degrees F.

Oil needs to be deep enough to keep the egg roll from touching the bottom of the pan.

Add more oil if necessary.

To roll egg rolls, layout egg roll skin with corner facing you.

Place approximately 1/12th of the mixture on roll and then place two slices of avocado on top.

Fold corner over mixture, then fold outside corners in to mixture, making a roll approx 4 to 5-inches wide.

Roll firmly, being careful not to tear wrapper.

Seal the inside edge with egg wash.

Dredge the egg roll in egg wash, allow excess to drain off.

Using tongs, carefully submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes.

Drain on a sheet tray lined with a cooling rack and several layers of paper towels.