Step 1: Heat a tablespoon of oil in a wok or large skillet over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Step 2: Add the ground chicken to the pan. Cook while breaking it apart until it is fully browned and cooked through.
Step 3: Toss in the shredded cabbage and carrots. Stir-fry for 2-3 minutes until the vegetables have softened slightly but still have a bit of crunch. Stir in the soy sauce, oyster sauce, and sesame oil.
Step 4: Remove the filling from the heat and transfer it to a colander. Let it cool completely and drain any excess liquid to ensure the chicken spring rolls stay crispy.
Step 5: Place one spring roll wrapper on a flat surface in a diamond shape. Put 2 tablespoons of filling on the bottom corner. Fold the corner over, fold in the sides, and roll tightly toward the top.
Step 6: Dip your finger in the cornstarch slurry and rub it along the top edge of the wrapper to seal the roll shut.
Step 7: Heat oil in a deep pot to 350°F (175°C). Fry the rolls in batches for 3-5 minutes or until they reach a deep golden brown color.
Step 8: Drain on paper towels and serve hot with your favorite dipping sauce.