Quick Note

HOW TO FILL YOUR SPRING ROLLS

1. Prep your chicken fillets, by washing them and cutting them into approximately 2cm cubes.
2. Next, marinate the cubed chicken with the green chilli paste/ground green chillies, lemon juice, ginger, and garlic. 
3. In a medium-sized pot (the wider the better), on high heat, add in the butter, and once it starts to melt, spread it around before adding in the garlic and chopped green chillies. 
4. Let it saute for a minute, before adding in the marinated cubed chicken. Give it a quick stir and let it cook for 2 - 3 minutes. 
5. Next, add in the diced onions and drained whole kernel corn, and mix it all together. Do not add any water. Close the lid, and leave it to cook away for 15 minutes on medium heat. Such small cubes cook very quickly. 
6. As the chicken is cooking, on another burner heat up a wok on high, add in the butter, and saute the garlic for 1 minute.
7. Next, add in the grated carrots, shredded cabbage, cubed peppers, giving it all a quick toss.
8. After 1 - 2 minutes, turn down the heat to medium, season with salt, freshly cracked black pepper and red chilli flakes. There's no soy sauce for the vegetables because there's a lot that gets added to the chicken.
9. Continue stirfrying the vegetables for another 5 minutes until they are soft, before removing off from the heat, and leave it to cool down. 
10. Once the chicken has cooked, make sure the liquid has dried out, again do not overcook the chicken or add any water. If it's done remove it from the heat. 
11. Immediately to the chicken; add in the Chinese 5 spice powder, soy sauce, garlic powder, black pepper powder, and salt (depending on the taste).
12. Next, mix in your stirfried vegetables.
13. While the filling is cooling down, add the cut boiled spaghetti (which should not be too soft).
14. Next, add 1 1/2 cups of the smooth and thick white sauce to the filling, and mix it all together really well. 
15. Finally, you're at the end of preparing the filling, once it's at room temperature, (a faster way to cool down your filling is by placing it in the fridge for 1 - 2 hours) add in the chopped spring onions and coriander and give it one final mix. Your filling won't be extremely dry, however, the thick white sauce will hold it together, and again it should not be "watery".
16. Now it's time to prep your spring roll sheets. Take a clean dish towel and dampen it (it should not be dripping wet). Gently start to separate each sheet from one another placing them on half of the dishtowel, you can layer them on each other, they won't restick. 
17. Cover the stacked separated sheets with the other half of the damped dish towel. 
18. Now it's time to fill them, the sheets I was using were a bit large, so with the square sheet in front of me, I cut a strip of approximately 2cm in width from the left side and another 2cm width across the top - making the square a bit smaller, I only made those 2 cuts. You may or may not need to cut the sheet depending on your preference. I did not waste the cutouts, click here to see how I turned them into a snack).
19. Turn the spring roll sheet diagonally (one corner should face you). Take 1 heaped serving tablespoon of the filling and place it a little bit above the corner on the spring roll sheet. 
20. Next, hold the corner that's facing you and bring it over the filling, and using your fingers made sure it's secure down against the filling. 
21. Then take the right side corner and bring it over your filling, followed by the left side. Make sure the sides are nicely tucked, neat, and secure.
22. You should be left with just a long strip of your spring roll, begin to roll it towards the top corner.
23. Just before the final two rolls, lightly spread the spring roll glue (mix the flour and water into a semi-thick paste), over the leftover strip till the corner, and roll the spring roll until it's closed. The spring roll glue will ensure it doesn't open while it's being fried.
24. Place your rolled spring roll onto a lined baking tray, you can place another lightly damped dish towel over your finished spring rolls so they don't dry out as you fill the rest.
25. Continue the process till all your spring rolls are filled.
26. Place them in an airtight container if you want to freeze them. If you plan on frying them, the amount of oil depends on how many you want to fry. I personally like frying mine in shallow oil, so it's not deep-fried. I heat up the oil on medium/high heat for 1 - 2 minutes till it gets hot before I place the spring rolls in the oil. Do not overcrowd them, and continue to turn them around as they're frying. Remember, because the filling is cooked, once they're golden, you can remove them from the oil, let them drain on a paper towel, and enjoy with a sweet and spicy dipping sauce (recipe here).