In a bowl, mix the soy sauce, oyster sauce, sesame oil, and cornstarch to create the marinade.

Add the chicken slices to the marinade, ensuring they are well coated. Marinate for about 15 minutes.

In a pan, heat a small amount of oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.

Add the marinated chicken to the pan and cook until it’s no longer pink. Remove from the pan and set aside.

Using the same pan, cook the shrimp until they turn pink. Remove from the pan and chop into smaller pieces.

In the same pan, stir-fry the carrot, bell pepper, and bean sprouts for a few minutes until they start to soften. Add salt and pepper to taste. Mix in the cooked chicken and shrimp. Remove from heat and let the mixture cool down.

To assemble the spring rolls, take a spring roll wrapper and place it in a diamond shape in front of you.

Spoon a portion of the filling onto the wrapper, slightly below the centre.

Fold the bottom corner of the wrapper over the filling. Then, fold in the two sides of the wrapper.

Roll the wrapper upwards, tightly enclosing the filling. Dab a bit of water on the top corner to seal the roll.

Repeat the process for all the spring rolls.

In a pan, heat enough oil for deep frying over medium heat. Carefully place the spring rolls into the hot oil, seam side down.

Fry the spring rolls until they’re golden brown and crispy. Place them on a paper towel-lined plate to drain excess oil.

Serve the Chinese spring rolls hot with your favourite dipping sauce.