Ingredients:

• Chicken                         : 1/4 kg
• Cabbage shredded         : 1 cup
• Carrot shredded             : 1/2 cup
• Spring onion                  : 1 stalk, chopped
• Ginger grated                 : 1 tsp
• Garlic minced                : 1 tsp
• Soya sauce                     : 1tbsp
• Pepper                            : 1/2 tsp
• Oyster sauce                   : 1 tsp
• Corn starch                     : 1 tbsp
• Vegetable oil for frying
• Spring roll wrappers   

Method:

• Wash and mince chicken. Mix it with pepper, one tsp of corn starch and soya sauce, marinate for 10 mins.
•  Heat one tsp of oil in a kadai, when it is hot add the marinated chicken. Stir fry it till until browned, remove and keep aside.
• Clean the kadai,  add 1 tsp of oil, heat it add chopped green onion, grated ginger & gralic. Fry  for  30 secs, add the shredded cabbage and carrot. Stir fry it for 2 mins till the carrots become soft.
• Add the cooked chicken and oyster sauce and mix well.
• Spread it for cooling, sometimes some liquid will come out, drain it.
• Defrost the pastry sheets, slowly separate the sheets. 
• Mix one tsp of corn starch with little water. (This can be used for sealing the edges of spring rolls)
• Place the sheet on a dry area, place one tbsp of the filling on the bottom corner.  Fold both sides tightly and roll it,  smear the cornstarch paste on the edges and close it. 

• Repeat the process with the remaining filling and cover it with a cling wrap preventing from drying out.
• Heat oil in a kadai and fry the spring rolls until evenly browned.  Place it over kitchen tissues to drain excess oil.
• Serve it  warm with tomato sauce. 

• For veg version of spring rolls just remove the chicken ingredient and all other process same.