Filipino Spring Rolls - cooking recipe

Ingredients

3 tablespoons vegetable oil
1/2 onion, chopped
3 cloves garlic, minced
1 pound ground chicken
3 tablespoons oyster sauce
1/2 head cabbage, shredded
1 (8 ounce) package bean sprouts
3 large carrots, cut into thin strips
1 pinch salt and ground black pepper to taste
50 large spring roll wrappers
2 cups oil for frying, or as needed

Preparation

Heat 3 tablespoons vegetable oil in a wok or large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in ground chicken; cook until no longer pink, about 5 minutes. Drain grease thoroughly. Stir in oyster sauce.
Reduce heat to low. Mix cabbage, bean sprouts, and carrots into the chicken mixture. Season with salt and pepper.
Place 1 spoonful of chicken mixture in the center of 1 spring roll wrapper. Keep remaining wrappers covered. Fold in opposing edges and roll up wrapper. Transfer to a plate. Repeat with remaining chicken mixture and spring roll wrappers.
Heat 2 cups oil in a wok or large saucepan over medium heat. Fry spring rolls in batches until golden brown, 2 to 3 minutes per batch.