Place a pan on the stove and heat it over medium-high temperature. Pour 3 tbsp of cooking oil into the pan.

Add 1 small-sized sliced onion into the pan and fry for 30 seconds. Stir continuously to prevent burning.

Add Ginger-Garlic and Prepare Chicken

Add 1 tablespoon of minced ginger, 1 tbsp of minced garlic, and 4 chopped green chilies to the pan and fry for another 30 seconds while stirring continuously to mix the ingredients.

Add 2 cups of julienned chicken to the pan. Season the chicken with ½ tsp of salt and ½ tsp of black pepper.

Cook the chicken for 8-10 minutes, stirring with a spatula to combine it with the seasonings.

Add ½ cup of julienned carrots, 2 cups of julienned cabbage, and ½ cup of julienned capsicum to the mix.

Use a spatula to combine all the veggies and cook for 1-2 minutes.

Toss the vegetables from the bottom of the pan to the top to mix everything properly.

Sprinkle ½ tsp of black pepper over the vegetables. Add 1 tbsp of light soy sauce, 1 tsp dark soy sauce, 1 oyster sauce, and 1 chili sauce to the pan.

Stir thoroughly and coat the vegetables with seasoning and sauce.

Cook the vegetables for an additional 1-2 minutes.

Take a small bowl and mix 4 tbsp of water with 2 tbsp of cornstarch to prepare a slurry.

Stir the mixture with a spoon until it’s smooth and there are no visible lumps.

Pour the cornstarch mix into the pan and stir well to combine it with the ingredients.

Add 2 tbsp of chopped coriander to the dish. Toss and stir well to combine with the vegetables.

Remove the veggie mix from the heat, transfer it to a plate, and set it aside for later use.

In a small bowl, mix 1 tbsp of all-purpose flour with 2 tbsp of water.

Stir the mixture until all the lumps are gone and the texture is smooth.

Set the flour paste aside to seal the rolls later in this recipe.

Place frozen spring roll sheets on a flat surface.

Position the wrapper to create a diamond shape, with one corner in front of you and the opposite corner pointing away from you.

Take about 2 tbsp of chicken and veggie fillings you prepared earlier and place it in the corner of the wrapper in front of you.

Roll the wrapper halfway in the opposite direction. Fold both sides of the wrapper to overlap each other.

Use a small brush to apply the flour-mixture paste you prepared earlier to the remaining edge of the wrapper that points away from you.

Finish rolling to seal the fillings inside the wrapper tightly.

Repeat the rolling techniques for the remaining wrappers and fillings. According to this recipe's measurement, you should have 12-14 rolls.

Grab a deep pan for frying and put it on the stove over medium-high temperature.

Pour cooking oil into the heated pan.

Carefully lower the rolls one by one into the pan. Avoid overcrowding the pan while frying. Cook in batches if necessary.

Fry the rolls for 7-8 minutes or until it turns golden brown. Flip the rolls when one side is cooked.

Use tongs to lift the rolls and drain excess oil.

Serve the fried rolls on a plate, dip them into your favorite sauce, and enjoy!