Boil the chicken pieces and shred them thickly.
Heat 2 tbsp oil in a wok & lightly fry the ginger/garlic paste.
When it starts to give fragrance, add the chicken pieces & fry for another 2 minutes.
Add capsicums, cabbage, carrots, sugar, salt, black pepper, chicken cube flour, soya sauce and vinegar.
Cook for another 3 minutes.
Lastly, add bean sprouts and sesame seed oil and take wok off flame.
Now take the manda strips one by one, put the prepared mixture on each, roll the strips and then seal the edges with egg whites.
Heat oil in a wok and put the rolls in it one by one.
Fry till the rolls get golden, and serve hot.
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