Step 1: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the garlic and ginger, sautéing for 30 seconds until fragrant.
Step 2: Add the ground chicken to the skillet, breaking it apart with a spatula. Cook until the chicken is browned and fully cooked through.
Step 3: Stir in the shredded cabbage and carrots. Cook for 2-3 minutes until the vegetables have slightly softened but still retain some crunch.
Step 4: Add the soy sauce, oyster sauce, sesame oil, and green onions. Toss everything together well and cook for another minute.
Step 5: Transfer the filling to a large colander set over a bowl. Let the mixture cool completely and drain any excess liquid for at least 15 minutes.
Step 6: Place one spring roll wrapper on a clean surface in a diamond orientation. Place 2 tablespoons of filling on the lower third of the wrapper.
Step 7: Fold the bottom corner over the filling, then fold in the left and right sides. Roll upward tightly, then brush the top corner with the cornstarch slurry to seal.
Step 8: Heat 2-3 inches of vegetable oil in a deep pot to 350°F (175°C).
Step 9: Fry the chicken spring rolls in batches of 4 or 5 for about 3-4 minutes, or until they are golden brown and crispy on all sides.
Step 10: Remove with a slotted spoon and drain on paper towels or a wire rack before serving hot.