Clean chicken breast and marinate for a few hours in Chinese five spice, soy sauce smashed garlic and a splash of vegetable oil.
Using a cheese grater, thinly slice the carrots.
Finely chop the green onion.
Slice the cabbage into thin strips.
In a heated wok, add 1 tablespoon of vegetable oil and cook vegetables for a few minutes. Do not overcook the vegetables; they should still have a slight crunch.
In a separate pan, cook chicken for 3 to 4 minutes until cooked through. Set it aside and let it to rest for 5 minutes
Thinly slice grilled chicken breasts into strips and add to the wok of vegetables with 1 tablespoon of soy sauce.
Allow filling to cool slightly.
Prepare spring roll and place 1 tablespoon of filling in the centre. Roll the spring roll, fold in the sides and seal the spring roll by dabbing a few drops of water on the edges.