In large skillet or wok, on medium heat, add canola oil and add cabbage and onions and coat with the warm canola oil. Sprinkle with a little salt and pepper if you desire. There's plenty of seasoning in this dish, so it's an option, not mandatory. Now add the carrots, ginger, scallions, and the Serano chili. Coat these veggies with the oil and saute until the cabbage seems to be wilting. Add the cooked chicken and the stir fry sauce. Mix well and remove from heat. Let cool before you begin to roll the egg rolls.