Crispy and flavorful chicken spring rolls filled with seasoned chicken, vegetables, and noodles, perfect as an appetizer or snack.

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Heat vegetable oil in a skillet over medium heat. Add ground chicken and cook until no longer pink.
Add cabbage, carrots, and green onions. Stir-fry for 3-4 minutes until vegetables are slightly tender.
Stir in soy sauce, sesame oil, garlic powder, and ginger. Add cooked vermicelli if using. Mix well and let cool slightly.
Place a spring roll wrapper on a clean surface in a diamond shape. Add 2 tablespoons of filling near the bottom corner.
Fold the bottom over the filling, then fold in the sides and roll tightly. Brush the top corner with beaten egg to seal.
Repeat with remaining wrappers and filling.
Heat oil in a deep pan to 350°F (175°C). Fry spring rolls in batches until golden brown, about 3-4 minutes.
Drain on paper towels and serve hot with dipping sauce.

You can bake the spring rolls at 400°F (200°C) for 20 minutes, turning halfway, for a lighter version.
Serve with sweet chili sauce or soy-vinegar dip.
Freeze uncooked spring rolls and fry directly from frozen when needed.