Crispy Fried Chicken Spring Rolls

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vegetable oil (for frying)

1 medium carrot (shredded)

2 teaspoons sesame oil

30 spring roll wrappers

2 tablespoons cornflour

100 g mushrooms , thinly sliced

2 tablespoons peanut oil

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

3 teaspoons caster sugar

1 small cabbage (shredded)

200 g cooked chicken (shredded)

1 pinch white pepper

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