Pat the chicken breast dry and slice into thin bite-sized strips (about 1/4 inch thick). If you prefer, you can finely dice the chicken. Chop the shrimp into roughly 1/4–1/2 inch pieces so they distribute evenly in the roll.

In a medium bowl combine soy sauce, rice wine, sesame oil, oyster sauce, cornstarch, minced garlic, grated ginger, salt, and pepper. Add the sliced chicken and shrimp, toss to coat, and let sit 10–15 minutes to marinate while you prepare vegetables.

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon vegetable oil. When hot, add the marinated chicken and shrimp in a single layer. Quickly stir-fry for 2–3 minutes until shrimp are opaque and chicken is just cooked through (no pink). Remove proteins to a plate and set aside.

In the same pan over medium heat add a touch more oil if needed. Add the sliced onion and stir-fry 1 minute until starting to soften. Add shredded cabbage and carrots, stir-fry 1–2 minutes until vegetables are tender-crisp. Return the cooked chicken and shrimp to the pan, toss everything together for 30–60 seconds to combine and to let excess liquid cook off. Taste and adjust seasoning with a pinch more salt or soy sauce if needed. Remove from heat and cool filling to near room temperature (about 10 minutes).

Assembly & Wrapping

Set up an assembly station with the spring roll wrappers, a small bowl of warm water, and the flour slurry (mix 2 tbs all-purpose flour with 2 tbs water until smooth). Keep a damp towel over the wrappers so they don’t dry out.

Place a wrapper on a clean flat surface with one corner pointing toward you (diamond shape). Spoon about 2 tablespoons of the cooled filling onto the lower third of the wrapper, leaving a 1/2-inch margin at the edges to prevent overfilling. Do not overfill — the wrapper should be able to fold cleanly.

Fold the bottom corner up over the filling, tuck in the left and right corners snugly toward the center, then roll up tightly to the top corner. Brush the top corner edge with a little of the flour slurry to seal the roll. Place seam-side down on a tray. Repeat with remaining wrappers and filling (should make about 8 rolls).

Frying

Pour the frying oil into a deep skillet or pot to a depth of about 1 inch (or use a deep fryer) and heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper — it should sizzle and float immediately and become golden in ~30–40 seconds.

Fry 3–4 spring rolls at a time without overcrowding, seam-side down first, for about 2–3 minutes per side until evenly golden brown and crispy. Use tongs to turn carefully. Total frying time per batch ~4–6 minutes depending on size and oil temperature.

Remove rolls to a wire rack or paper towel-lined plate to drain briefly. Let rest 1–2 minutes; they will crisp further as they cool slightly.

Garnish & Serve

Slice each spring roll on a bias if desired. Arrange on a platter, sprinkle with chopped scallions, and serve immediately with sweet chili sauce or your preferred dipping sauce.

Leftovers: store cooled spring rolls in an airtight container in the refrigerator up to 2 days. To re-crisp, bake at 375°F (190°C) for 8–10 minutes or re-fry briefly until hot and crisp.