Place the shredded cabbage in a strainer with a plate underneath and sprinkle with salt. Mix thoroughly and let the moisture collect in the plate and let cabbage wilt for about 3 hours.
Combine the carrot, green onions, bok choy, and mushrooms. Then press the garlic cloves into the mixture.
Meanwhile make the dipping sauce by combining all of the ingredients and stirring until the apricot jam is dissolved.
Combine the chicken and remaining vegetables (not napa cabbage yet) with soy sauce, rice vinegar, sesame oil, and white pepper and marinate for ½ hour.
Combine the napa cabbage with the other veggies and the fresh ginger and a pinch of salt.
Prepare the eggrolls:
Place the eggroll wrapper in a diamond fashion.
Take two heaping spoonfulls of the filling being careful not to get much of the “liquid” and place it just “south of the equator” leaving 1 ½ inches on each side.
Take the southern tip of the eggroll wrapper and cover the filling until the tip touches the eggroll wrapper just behind the filling.
Make one full roll so the tip is all the way under the filling .
Wet the edges and fold in so there is a 90 degree angle formed by the side and the bottom of the roll. It should resemble an envelope at this point.
Wet the northern tip and slowly and tightly roll the eggroll through until the northern tip is sealed and it looks like an eggroll.
Heat 1 inch of canola oil on medium heat in a large and wide wok or pot.
Test oil by using a little piece of eggroll wrapper and placing into oil to make sure it voraciously bubbles around it. If you have an oil thermometer, it should read around 300-350 degrees.
Place eggrolls in the wok and cook until it becomes golden brown and crispy on all sides.
Serve with Sauce.