Prepare all the spring roll filling ingredients as listed.

Bring 4 cups (1 liter) of water to a boil. Add salt, cinnamon, five-spice powder, sweet dark soy sauce, mushroom or oyster sauce, and brown sugar. Add the chicken breast and cook until done, then remove and shred. Add the tofu to the broth and simmer until it changes color and absorbs the flavor, then cut into strips and set aside.

For the sauce: Place palm sugar and brown sugar in a pot and simmer over low heat until it caramelizes slightly. Add the chicken broth used for boiling the chicken. Add all remaining sauce ingredients and simmer until smooth. Taste and adjust seasoning as needed. Gradually add the dissolved cornstarch, stirring constantly, until the sauce thickens.

Place a spring roll wrapper on a large cutting board (this makes rolling easier and prevents slipping). Arrange all the filling ingredients on the wrapper, roll tightly, and cut into bite-sized pieces. Arrange on a plate, pour the sauce over, garnish as desired, and serve.