Recipe Method

1. Sprinkle cinnamon, salt and pepper over the chicken strips.
2. Heat the oil and sesame oil in a pan and fry the chicken strips for 5-7 minutes or until tender. 
3. Place chicken breasts in a bowl. In the same pan, place the cabbage, carrots, garlic and ginger and fry for 5 minutes then add the spring onions, soy sauce and fish sauce, fry for a further minute. 
4. Remove from heat and stir in the sprouts and cooked chicken, set aside until cool.
5. Divide the filling into long mounds across the diagonal of the spring roll wrappers leaving enough space at each end of the wrap to fold over the filling to enclose tightly when rolled up. 
6. Wet the edges of the wrapper and fold the short ends over the filling. 
7. Roll the wrapper from the bottom to enclose the filling completely and tightly. The water will act like glue to seal the edges. 
8. Deep fry the Spring Rolls for 5 minutes or until golden brown, and drain on paper towel. 

To make the dipping sauce

1. Mix sauce ingredients together and serve in bowls with the spring rolls.