Add a couple of tablespoons of oil in a pot over low heat. Once warm, add sliced onion and stir. Add in the cooked shredded chicken.

At this stage, you can turn off the stove vegetables do not need to be cooked.

Add grated carrots, white and black pepper powder, soy sauce, bean sprouts, and sliced spring onions. Mix well.

Make sure the mixture is completely cooled before assembling.

In a bowl, add the flour, a small quantity of water, and a slurry.

Take a sheet of spring roll wrappers, and lay it on your work surface diagonally (like a diamond) so that a pointed tip is in front of you.

Take about one tablespoon of the mixture and put it on the roll and cover with one corner, fold the sides and fold towards the centre and at the other end, apply the slurry and roll. Don't add too much mixture, as the wrapper may tear when rolling them.

Make sure all slides are firmly closed; otherwise, the egg roll may burst open when frying them.

Once the roll is ready, keep it covered as it can dry fast.

Add oil to a pot and heat over medium heat. Once ready, add the roll one at a time. Do not overcrowd.

If the oil is too hot, the outside will cook faster, and the inside will stay soggy.

Serve egg rolls fresh

You can freeze leftover, uncooked egg rolls—Thaw before frying.