Pour 1 tbsp oil to a pan. Saute chicken until pale in color for 2 to 3 mins.

Sprinkle salt as needed.

Cover the pan and cook until fully done. Set this aside.

Pour 1 tbsp oil. Next fry the garlic just for 1 min.

Add cabbage, carrots and bell pepper. Fry on the highest flame for 2 to 3 mins. Do not overcook. Veggies have to be crunchy.

Add the chicken. Next pour soya sauce.

Sprinkle pepper and spice powder too. Saute just for another minute.

Cool the stuffing. There should not be excess moisture in the stuffing. You can check the salt and add more if needed.

Next mix together corn flour and water to make a thin mixture. You can also use plain water to dampen the edges of the sheets for sealing.

Keep the spring rolls sheets at room temperature for about 30 to 40 mins. If they are stuck to each other, then you can place a damp cloth over them. They will come off easily.

Spread 1 spring roll sheet. Place 2 tbsp of chicken stuffing.

Next cover the filling with one edge. Roll it till the center. Bring the 2 sides over to the center.

Roll again. Next brush the prepared corn starch over the edges. You can also just apply water to the edges.

Roll up and make sure the edges are well sealed. Repeat making all of them. Keep them covered until you fry.

Heat oil in a pan for deep frying.

When the oil is hot, drop the spring rolls to the oil and fry on a medium heat until crisp. You may not get them golden always since it depends on the brand of sheets used.

Remove them to a cooling rack or a steel colander.

Serve chicken spring rolls hot with ketchup or schezwan sauce.