Ingredients:
For chicken:
· 300gm boneless chicken, julienne cut or mince
· ¼ cup chicken stock, optional
· 1tbsp chilli sauce, or hot sauce
· 1tbsp vinegar or lemon juice
· ½ tsp black pepper
· 1tbsp soy sauce
· 1tsp dark soy sauce
· ½ tsp chilli flakes, optional for extra spicy

For filling:
· 2tbsp oil
· 1tbsp minced garlic
· ½ cup cabbage, shredded
· ¼ cup capsicum, chopped
· ½ cup carrot, shredded
· 1 cup cooked noodles
· ¼ cup green onions, sliced
· 1tsp sugar

To assemble:
· 12tbsp plain flour, mixed in water to make a paste
· 12 egg roll wrappers
· Oil, to fry

Method:
Start by placing chicken and all ingredients of seasoning in the bowl, mix well. Now, sizzle chopped garlic in a wok for a few seconds without turning them golden. Add the seasoned chicken and continue to cook. Keep stirring until the chicken is cooked and the excess water dries. Add chopped veggies and noodles, and stir fry on medium heat for five minutes. Then remove from heat and set aside. Make sure the veggies are not overcooked. Just stir fry until everything is very hot and mixed thoroughly.
To fold the chicken egg rolls easily, fold the top corner, tucking in the filling tightly. Then the right and left corners towards the centre, the corners will overlap. Now apply the flour slurry on the bottom corner and roll it over to make the egg roll cylinder. Make sure it is sealed correctly. Always add egg rolls to room temperature oil. Then let the oil heat up entirely and deep fry on medium heat for three to four minutes until golden and crispy. Transfer egg rolls to a paper towel and let the oil drain. Serve hot with ketchup or sweet chilli sauce.