Ingredients

• 10 spring roll wrappers
• 150g chicken breast (shredded)
• 100g carrot (julienned)
• 100g cabbage (shredded)
• 50g bean sprouts
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 tbsp cornstarch
• 2 tbsp water
• Vegetable oil (for frying)

Steps

1. Marinate shredded chicken with soy sauce, oyster sauce, sugar, and white pepper for 10 minutes.
2. Heat a little oil in a pan, stir-fry the chicken until cooked, then set aside.
3. In the same pan, add carrot, cabbage, and bean sprouts, stir-fry until softened.
4. Return the chicken to the pan and mix well with the vegetables.
5. Mix cornstarch with water to make a slurry, add to the filling, and cook until thickened. Let cool.
6. Place a spring roll wrapper on a flat surface, add filling, and roll tightly, sealing the edges.
7. Heat oil in a wok to 160°C (320°F), fry the spring rolls until golden and crispy. Drain on paper towels.
8. Serve with sweet chili sauce or vinegar dipping sauce.