Finely chop the chicken and set aside. Peel the potatoes and carrot, and peel the onion. Wash everything thoroughly, then dice into small cubes and set aside. Crush the black peppercorns. Heat a pan with the cooking oil over medium heat. Add the onion and sauté until translucent. Add the chicken and cook until it starts to turn white. Add the potatoes and carrot, and stir to combine. Add the curry powder, turmeric, salt, black pepper, and evaporated milk. Stir well and taste to adjust the seasoning as desired. Cook until everything is done, then set aside to cool.

Once the filling has cooled, wrap it in the spring roll wrappers. If the wrappers are still frozen, let them sit at room temperature for about 30 minutes before using. (Wrapping instructions are omitted here, but you can find tutorials online. Don't worry if your rolls aren't perfect—they'll still taste great!)