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8 ounces chicken, cooked roughly chopped
2 cups cabbage, green shredded
2 spring onions
1 bell pepper, green
1-2 cup bamboo shoots, canned & drained
1-2 cup carrots, peeled and grated
1 tablespoon soy sauce
1 teaspoon salt
1-2 teaspoon black pepper
1 tablespoon flour
1 Pinch water
1 package spring roll wrapper
Oil for deep frying
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Heat oil in a wok or skillet over high heat until hot but not smoking.
Add chicken, cabbage, bean sprouts, spring onions, bamboo shoots, bell pepper and carrots. Stirfry 2 to 3 minutes, or until the cabbage and carrots are just limp. Add soy sauce, salt and pepper, remove from heat, and keep aside to cool.
In a small bowl, combine flour with five teaspoons of water. Place the spring roll wrappers on a tray and cover with a dampened cloth.
Place 1 wrapper on the cutting board with a corner facing you. Spread about 1/4 cup of the mixture near the bottom corner. Fold the corner nearest you over the mixture. Roll the wrapper up once, fold both sides into the center. Then roll up, sealing last edge with flour mixture. Set aside seamside down and cover with a dampened cloth. Repeat with remaining wrappers.
In a wok or saucepan, heat oil over high heat until oil temperature reaches 375F. Carefully fry 4 to 5 spring rolls at a time, until golden brown, turning rolls to ensure even browning, about 3 minutes.
Remove with a slotted spoon and place on absorbent paper towels. Repeat with remaining spring rolls.
Serve immediately. Make about 20 spring rolls.