1Prepare vegetables: smash, mince garlic; dice onion; peel and shred carrot; thinly slice celery and cabbage.
2Heat cooking oil in a wok. Add minced garlic and sauté until fragrant.
3Add ground chicken and season with salt and pepper.
4Add onions and cook until translucent, chicken is cooked through.
5Turn heat to medium-low. Add cabbage, celery, and carrots. Season with chicken bouillon, onion powder, garlic powder, salt, and white pepper. Cook for 2-3 minutes.
6Strain the mixture to remove excess juices. Let it cool completely.
7Make a sealing paste with flour and water.
8Cut spring roll pastries in half to form triangles. Place one pastry, then stack a triangle on top, leaving 1-2 inches of wings on each side.
9Spoon 2 tbsp of filling onto the triangle piece. Fold in the wings.
10Tuck and tightly roll the pastry. Seal with the paste.
11Heat the frying oil to 350F. Fry egg rolls in small batches until golden brown (about 6-7 mins).