Heat oil in a pan and cook chicken, then add teriyaki sauce and cook until thickened, approximately 3 minutes. Set aside.
Wipe pan clean and add oil, celery, Napa cabbage, carrots, scallions, garlic, salt and pepper. Cook until all water is evaporated from cabbage. About 5 minutes.
Transfer to a chicken bowl and toss well to combine. Refrigerate for 15 minutes.
Lay out 18 egg roll wrappers, fill each with ¼ cup of filling. Fold up the bottom, then sides and roll like a burrito.
Pan fry or cook in 350-degree oven for 15 minutes. For the oven, spray egg rolls with cooking spray.
