Heat a wok or large frying pan over medium- high heat. Heat 1 tablespoon oil and add chicken. Stir in 1 tablespoon soy sauce. Season with salt and pepper. Stir-fry for 1-2 minutes or until chicken is browned. Remove from pan. Set aside.

Heat 1 tablespoon oil in the same pan. Add garlic and ginger. Stir-fry for 1 minute. Add cabbage, carrot, bell pepper, and spring onions. Stir- fry for 2 minutes or until the vegetables are soft. Add cooked chicken back to the pan. Add 1 tablespoon soy sauce. Stir-fry for 1 minute. Set aside to cool slightly.

Combine together cornflour and water to make smooth paste. Set aside.

Lay one spring roll wrapper on a flat surface with a corner pointing towards you. Spoon two tablespoons of chicken mixture near the corner facing towards you. Roll the wrapper once, and brush the sides with cornflour paste. Bring the opposite corners on the sides together, and roll the wrapper towards the middle. Brush the top corner with cornflour paste. Roll the wrapper up tightly towards the top corner. Seal the edge. Repeat with the remaining spring roll wrappers and chicken mixture.

Meanwhile heat oil for deep frying in a large pan. Carefully transfer spring rolls into hot oil, and deep fry in small batches for 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on absorbent paper towel.

Serve with your favorite dip or chutney.