1. As a preparatory step, cut the cabbage and the carrot into long, thin strips and slice the whites of the spring onions
2. Next, finely chop the garlic cloves, ginger and green chillies in a chopper
3. Wash and boil the boneless chicken with some salt. When it is done boiling, shred it into small pieces
4. In a bowl, add in soya sauce, vinegar, ground black pepper and white pepper powder. Mix and keep aside. This is the sauce which will be added later
5. Add one tbsp oil in a pan. Toss in the chopped garlic cloves, ginger and green chillies. Also add in, thin strips and slice the whites of the spring onions as well as some spring onions. Sauté on low flame for 10-20 seconds
6. For the next step, add in the sliced carrots and stir on high flame for 10-20 seconds
7. Next, toss in the sliced cabbage and sauté on medium flame for a minute. The vegetables should not turn soggy
8. Pour in the prepared sauce, and add some salt. Mix well on high flame
9. Add in the chicken and sauté on high flame for 1-2 minutes until the ingredients are mixed well. Set aside to cool.
10. To assemble the spring rolls, place 3 tbsp of the mixture on the spring roll sheets and roll them. Fold in the edges and seal them with the all purpose flour slurry. Tip: Keep the rolled spring rolls covered to prevent them from drying 11. Fry until golden brown and serve.
