In a large bowl, combine the soy sauce, wine, pepper and cornstarch. Add the chicken mince and mix well. Let it marinate for 10 minutes.

Heat a wok over high heat. When hot, add 1 tablespoon of the vegetable oil. Stir fry the ground chicken until browned, then remove it and set aside.

Wipe the wok clean and turn the heat to medium. When warm, add the remaining vegetable oil. Then add in the green onion, garlic and ginger and cook for 30 seconds without burning them.

Add the carrots and cabbage. Stir well and turn the heat to medium-high. Stir fry the vegetables for 2 minutes, or until the carrots have softened.

Add the cooked chicken and the oyster sauce into the wok and mix well.

Spread the mixture onto a baking sheet to let it cool. Make sure to prop up the baking sheet on one end so that any liquid collects on the other side. When the mixture is cool, discard the liquid.

In a small bowl, whisk together the cornstarch and water (this will help you seal the spring rolls). Open the spring roll wrapper package and cover the wrappers with a damp towel to prevent them from drying out.

To fill the spring rolls, place the wrapper like a diamond on a clean and dry surface. Place 1 tablespoon of filling near the bottom corner.

Fold over the corner and roll tight, without leaving air pockets. Fold over the left side, then fold over the other side and keep rolling tight.

Paint a little cornstarch slurry along the edge and close it up.

Place them seam side down and keep them covered with cling wrap to prevent them from drying out.

Deep fry them in hot vegetable oil at 175°C – 350°F, turning occasionally until evenly browned. This will take about 2 or 3 minutes. Put them on a plate lined with kitchen paper to get rid of the excess oil.  Serve warm.