First you have to make the filling.

Heat oil in a skillet or wok over high heat. Add shallot and garlic, stir quickly, then add chicken. Cook, breaking it up as you go, until it turns white.

Add carrot and cabbage. Cook until vegetables are wilted. Add salt, a little bit of sugar and pepper, cook until the liquid is gone. The Filling should not be watery, it should be kind of dry (watery filling = soggy spring rolls). Give a taste. Add more seasoning as needed.

Add green onion. Give a couple of stir. Turn off the heat.

Cool the filling. The filling can be made a day before.

Making the wrappers: Put all the ingredients for the wrapper in a blender. Process until you get smooth batter. The texture batter should be like crepe batter. Take about 1/4 cup of batter and put aside. This is going to be used to "glue/seal" the spring rolls.

Prepare the 9 in flat bottom non-stick pan. Brush the pan with a little oil.

Preheat the pan with very low heat. Don't get the pan too hot because the batter won't be able to spread on the pan.

Pour about 1/4 cup batter into the pan and cook over low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side. Remove from heat and stack them.

Place the wrapper with the smooth side down. Place the filling on the bottom. Top with 4 slices of hard boiled egg. Roll up halfway, fold sides in, then finish rolling. Use the batter that you put aside to seal.

Pour enough oil in a wok or large saucepan so it is double the height of the spring rolls. Heat on medium high until hot - stick a bamboo chopstick or wooden spoon handle in, if rapid bubbles appear, then it's hot enough.

Carefully place spring rolls in the oil (about 4 - 5 at a time) and cook, turning occasionally, until deep golden. Transfer to paper towels to drain.

Repeat with remaining spring rolls. Serve while hot with Sweet and Sour Sauce!

Note: You do not need to always fry this spring rolls. My preference is to eat them fresh without deep frying them.