Step 1

Put the chicken in a saucepan and cover with water add the clove, bay leaf and black pepper.

Step 2

Cook on medium high until the chicken is cooked through about 8-10 minutes

Step 3

Remove chicken and using two forks shred the chicken and set aside

Step 4

Put 3 tablespoons of olive oil to heat medium in a frying pan, fry the onion and garlic until fragrant.

Step 5

Add in the cooked shredded chicken

Step 6

Add in the Maggi cube and the diced potato cook stirring occasionally for about 8 minutes

Step 7

Add in pepper to taste as well as the light soy sauce. Stir to combine

Step 8

Add in the long beans and shredded cabbage mix to combine and cook 3 more minutes

Step 9

Add in the spring onions and bean sprouts mix together and cook 1 more minute

Step 10

Remove from heat and set aside until cool enough to handle

Step 11

Add a heaping tablespoon into the middle of the egg roll paper. Make it like and envelope and then roll up as tightly as possible. Use your finger in some water to seal the edges

Step 12

Repeat until all the filling is used up.

Step 13

Put plenty of oil in your wok or deep fryer and fry until golden brown. Note that you can freeze any spring rolls you won't eat right away. They test best while hot just after frying.

Step 14

Serve with a tomato chutney or sweet chili sauce.