1Finely chop the green onions, water chestnuts and carrots. Next, mince the chicken in a food processor and set aside. In a bowl, combine the minced chicken, green onions, water chestnuts and carrot; add salt, black pepper, five-spice powder and sugar; ensure the ingredients are well mixed.
2To make the flour paste, in a separate small bowl, mix the flour and water together until it reaches a paste consistency.
3To assemble a spring roll, fold the wrapper in half, then open it and start by putting 2 tablespoons of filling along the folded line. Roll the bottom edge over the filling, then roll up completely to enclose the filling. Seal the edge with the flour paste. Repeat with remaining wrappers and filling. Place rolls in a shallow pan, cover and refrigerate until ready to cook.
4Before cooking, cut each roll crosswise into 3 equal pieces. In a deep-frying pan, heat oil to 180C. Deep-fry the spring rolls, a few pieces at a time, turning occasionally, until golden brown. Remove and drain on paper towels. Serve hot!