Ji Juan is a recipe that can only really be enjoyed in Taiwan. I’m sure there is some Taiwanese restaurant in the Los Angeles vicinity that serves it (maybe in Rowland Heights?), but I haven’t come across it yet.
It definitely isn’t served on the average Taiwanese restaurant menu. The funny thing is that there is absolutely no chicken in the recipe either. The base of the “chicken” roll is fish paste and it emulates the taste of chicken. It’s great as a snack and also awesome as one of the dishes for a Taiwanese dinner.