In a wok heat the oil then add the chicken mince and chilli and cook through.
Stir in the the cabbage, spring onion, ginger, soy sauce and rice wine. Stir fry until the vegetables have softened and the liquid evaporated.
Combine well the egg white and water in a small bowl.
Lay out one spring roll sheet at a time then add a strip of the filling diagonally across. Fold the top point over the filling, then fold in both the side points. On the final point brush with the egg white before rolling the spring roll over it so it seals.
Recipe was ok but I added lime juice BBQ sauce, salt n pepper, chicken stock, carrots, mint to the mix and then to the wrap fresh corriender cucumber, red capsicum and vermicelli!!!! YUMMMMM
Ps I added the egg to the mix an not deep fried! - 23 Aug 2015