Method

• Heat a wok or pan until smoking and add the canola oil.
• Now add the chicken and stir-fry for 2 minutes or until crispy. Season with soy sauce and oyster sauce.
• Now add green onions, cabbage, capsicum and carrot.
• Season with salt and pepper.
• Stir fry for 2 minutes until well combined.
• Cool down the Chicken and vegetable mixture.
• Place the 2 tablespoon mixture in one corner of the roll wrappers.
• Fold and roll up tightly.
• Tuck the top edge in and seal it with a little of the beaten egg yolk.
• Repeat with the remaining spring roll wrappers and filling.
• Heat oil in a deep pan over medium heat.
• Carefully put the spring rolls in small batches into the oil.
• Deep-fry for 2 minutes or until they turn crispy and golden-brown.
• Remove with a slotted spoon and drain on kitchen paper.
• Transfer the spring rolls onto a plate. Chicken Vegetable Rolls are ready to serve. ENJOY!!