In a skillet over medium heat add the canola oil. Allow the oil to heat and add the minced chicken, scallion, garlic, ginger, salt, and white pepper. Mix well and allow to cook controlling the heat.
Cook about ¾ths of the way and add the cabbage, carrots, and radish. Stir then add the oyster, soy, and fish sauce. Toss to blend and allow to cook another 2 minutes. Top with cilantro and turn off the heat to cool.
Divide the filling evenly between the wrappers. About 1 ½ tbsp each. To fold the egg rolls, follow the instructions on the package or see the tutorial above and line on a baking sheet. Generously spray the egg rolls with cooking spray of brush with canola oil.
Bake in a 425 degree preheated oven for 15-20 minutes or until they brown and the edges crisp.
Air Fryer Method
To make chicken egg rolls in the air fryer, line the air fryer tray with the rolls without overcrowding. Set the temp to 390 degrees for 6-8 minutes before turning and cooking for 4-6 minutes more.