Step 1Heat oil in a non-stick pan. Add garlic and ginger and sauté well. Add cabbage and carrot and toss on high heat.Step 2Add chicken mince, soy sauce, 2 teaspoons oyster sauce, salt and crushed peppercorns and mix well. Cook on high heat for 2-3 minutes.Step 3Reserve some of the spring onion greens and add the remaining, switch off heat and mix well. Transfer onto a plate and let the mixture cool.Step 4Mix flour with some water and mix to make a thick paste.Step 5Place the spring roll sheets on a worktop. Put a portion of the cooked mixture on one side of each sheet and roll along with folding the edges. Apply the prepared paste on the edges and seal tightly.Step 6Heat sufficient oil in a pan. Deep-fry the rolls till golden. Drain on absorbent paper.Step 7To make the sauce, combine remaining soy sauce, vinegar, crushed red chillies, crushed peppercorns and reserved spring onion greens in a bowl. Add some water and mix well.Step 8Serve hot with the prepared sauce.