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