Heat 1 tsp of oil in a pan, add chicken, soya sauce, chilli sauce, salt, ginger and black pepper and mix well.
Add 1 cup water and leave to cook till chicken tenderizes then remove from heat and shred the chicken into thick filaments.
In the same pan, heat 1 tsp oil and add all the chopped vegetables and green chillies, coriander leaves and stir-fry only for 2 minutes, so that the vegetables don't soften.
Mix chicken and bean spouts in mixture and cook for a while.
Spread a spoonful of mixture on the roll sheets, roll the sheets and seal them with egg or flour paste.
Heat oil in a pan, deep-fry the rolls till golden brown and don't fry more than 3 rolls at a time to retain crispness.
Serve with chutney or sauce.