Pour about 1 cup vegetable oil into a large skillet to a depth of about 1/4 inch (enough for shallow frying). Heat over medium-high until shimmering and a small piece of wrapper sizzles gently (about 350°F / 175°C).

Fry spring rolls

As you fill and roll each wrapper (see filling directions), brush a thin line of cornstarch slurry along the edge to seal. Carefully place 3-4 spring rolls in the hot oil, seam side down. Fry 2-3 minutes per side, turning with tongs, until golden brown and crisp. Drain on a wire rack or paper towels. Keep warm in a low oven (200°F / 95°C) while frying remaining rolls.

Spring Roll Filling

Combine filling

In a large bowl, combine shredded chicken, shredded red cabbage, julienned carrots, sliced red bell pepper, sliced green onions, and chopped cilantro. Toss gently to mix evenly.

Season filling

Add 1 tbsp lime juice, 1 tsp soy sauce, 1/2 tsp toasted sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper to the mixture. Toss again until ingredients are evenly coated. Taste and adjust salt or lime as needed. The filling should be moist but not wet; squeeze out any excess liquid from tomatoes or other wet ingredients before mixing (note: tomatoes are used only in salsa fresca, not in filling).

Assemble rolls

Lay a spring roll wrapper on a flat surface with one corner pointing toward you (diamond shape). Place about 2.5–3 tablespoons of filling across the lower third of the wrapper, leaving 1/2 inch space at edges. Fold the bottom corner up over the filling, fold both side corners toward the center, then roll tightly toward the top corner. Brush the top edge with a little cornstarch slurry to seal. Repeat with remaining wrappers and filling (makes about 12 rolls).

Guacamole

Halve avocados, remove pits, and scoop flesh into a medium bowl. Mash with a fork to desired texture (chunky or smooth). Stir in 2 tbsp finely chopped onion, 1 tbsp chopped cilantro, 1 tbsp lime juice, 1/2 tsp salt, 1/4 tsp black pepper, and optional 1/2 tsp finely chopped jalapeño. Taste and adjust lime or salt. Cover with plastic wrap pressed to the surface to prevent browning until ready to serve.

Salsa Fresca (Pico de Gallo)

Seed and finely dice the tomatoes to avoid excess moisture. Combine diced tomatoes, 1/4 cup chopped onion, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1/2 tsp salt, and optional 1/2 tsp chopped jalapeño in a small bowl. Stir gently and let sit 10–15 minutes at room temperature to marry flavors. Taste and adjust salt or lime before serving.