Mix together the soy sauce, wine, pepper, and cornstarch. Add the chicken mince and mix well. Allow it to marinate for about 10 minutes.

On a high heat, heat a wok. Once it is heated add 1 tablespoon of vegetable oil. Stir fry the chicken mince for 12 minutes until it browns and then remove it and set it aside.

Wipe the wok and reduce the heat to medium. Add the remaining vegetable oil. Next add in the green onion, garlic, and ginger and cook for about 30 seconds without burning them.

Add the carrots and cabbage and stir them well, raise the heat to a medium-high. Stir fry the vegetables for about 2 minutes.

Add the cooked chicken and the oyster sauce to the wok and mix well.

Spread the mixture on a baking sheet and allow it to cool. Ensure that the baking sheet is propped up on one end so that any liquid goes to the other side. Discard the liquid once the mixture has cooled.

Whisk together the water and cornstarch. Open the spring roll wrappers and cover them with a damp towel so that they don't dry out.

Begin filling the spring rolls by firstly placing the wrapper like a diamond on a clean, dry surface. Place 1 tablespoon of the filling near the bottom corner. Fold over the corner and roll it tight ensuring there are no air pockets. Fold over the left side, then fold over the other side and keep rolling it tightly.

Paint a little cornstarch mixture along the edges and close them up. Place them seam down and keep them wrapped in cling film so that they don't dry out.

Deep fry them in hot vegetable oil at around 175 degrees Celsius, turning them occasionally so that they are evenly browned. This should take about 2-3 minutes, place them directly onto a paper towel to get rid of any excess oil.