Heat vegetable oil in a wok over medium-high heat. Sauté garlic until fragrant.

Add ground chicken. Cook until the color change.

Add carrot and bamboo shoot. Stir occasionally.

Season with oyster sauce, soy sauce, salt, and white pepper powder. Stir again until well combined.

Lastly, add bean sprouts and green onions. Cook until the vegetables are wilted. Set aside to let it cool.

Put one wrapper on a plate in a diamond position. Take 2 tablespoon filling and place it on the wrapper. Roll up half way, fold left side and right side in, then roll again. Use white egg to seal.

Heat the vegetable oil over medium-high heat. Carefully place spring rolls in the oil and fry them until golden brown. Transfer to paper towel to drain. Serve with birds eye chili. Enjoy! 😋😋😋