Make crispy chicken and vegetable spring rolls using your food processor. Begin by processing a mixture of vegetables like cabbage, carrots, and bean sprouts until finely chopped. In a hot skillet, cook the chicken until browned, then add the chopped vegetables and sauté until tender. Fill spring roll wrappers with the chicken and vegetable mixture, roll tightly, and seal with a cornstarch slurry. Deep fry until golden and crispy. Serve with sweet chili sauce or soy sauce for dipping.
