1-First, mix the marinade in a large bowl: combine 1 tablespoon soy sauce, 1 tablespoon rice wine or white wine, a pinch of freshly ground black pepper, and 1 teaspoon cornstarch. Add 500 grams of ground chicken, stir well, and let it marinate for 10 minutes. This step infuses the chicken with rich flavors.

2-Next, heat a wok over high heat and add 1 tablespoon of the divided vegetable oil. Stir-fry the marinated chicken until it’s browned, then remove and set it aside. For the veggies, clean the wok, reduce the heat to medium, and add the remaining 1 tablespoon vegetable oil.

3-Now, cook 1 stalk of chopped green onion, 2 cloves of finely minced garlic, and 1 teaspoon fresh grated ginger for about 30 seconds. Add half a small head of shredded cabbage and 2 shredded carrots, stir-frying for 2 minutes until the carrots soften. Return the chicken to the wok with 2 tablespoons oyster sauce and mix everything well.

4-Spread the mixture on a baking sheet to drain excess liquid, then cool it. Whisk 1 tablespoon cornstarch with 1/4 cup water for a sealing slurry and keep 50 spring roll wrappers covered with a damp towel. Place a wrapper diamond-shaped, add 1 tablespoon of filling, fold and roll tightly, sealing with the slurry.

5-Fry the rolls in hot vegetable oil at 175°C (350°F) for 2-3 minutes until golden, then drain on paper towels. This method, which takes about 1 hour prep and 20 minutes cooking, can be adapted for baking or air-frying as mentioned in the tips.