Heat 1 tablespoon avocado oil in a large skillet or wok over medium high heat.

Cook chicken just until it starts to brown. Add in ginger, mushrooms, green onions, soy sauce, fish sauce and sesame oil. Cook until chicken is cooked through and mushrooms are softened. Remove from heat and stir in cilantro. Season to taste with salt and pepper.

To assemble the egg rolls: using one egg roll wrapper with one point towards you, place 1 tablespoon of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip a pastry brush into the egg and brush the edges. Continue rolling to seal completely. Repeat with remaining filling and wrappers.

Heat 1/2 inch of oil in a skillet to 350 degrees. Fry egg rolls, in batches if necessary so you don't crowd the pan, until golden brown, about 3 minutes.

Transfer to a paper towel lined plate, sprinkle with salt. Repeat until all egg rolls are fried. Serve with sweet chili or chili garlic sauce for dipping.