Step 1

Bring 2 cups of stock and 3 cups water to the boil in a large saucepan over medium-high heat. Add cabbage, carrot and celery. Cook for 1 minute. Drain.

Step 2

Heat oil in a large frying pan over medium-high heat. Add brown onion. Cook, stirring, for 3 minutes or until softened. Add chicken. Cook, breaking up with a wooden spoon, for 10 minutes or until cooked through.

Step 3

Place cornflour in a jug. Gradually add the remaining stock and 1/2 cup water, stirring until smooth. Add to chicken mixture with cabbage mixture. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and reduces slightly. Stir in green onion. Cool for 20 minutes.

Step 4

Stack 2 spring roll wrappers on a flat surface with one corner facing you. Place 1/2 cup cabbage mixture in centre of spring roll wrapper. Brush edges with egg. Fold in sides, then roll up to enclose. Repeat with remaining wrappers and cabbage mixture.

Step 5

Pour enough vegetable oil into a medium-sized saucepan to fill halfway. Heat over high heat. Deep-fry spring rolls, in batches, turning, for 5 minutes or until golden. Transfer to paper towel to drain. Serve with tomato sauce.