Mince the Garlic (2 clove).
Thinly slice the Onion (1).
Thinly slice the Green Bell Pepper (1).
Chop the Chili Pepper (1).
Add the onion and garlic to a pan with Olive Oil (to taste) on medium heat. Season with Salt (to taste). Add in the green bell pepper and chili pepper.
Thinly slice the Napa Cabbage (1).
Cube the Eggplant (1).
Add into the pan the napa cabbage and cubed eggplant. Season again with Salt (to taste). Mix well and leave in the pan until the veggies are all cooked.
Add in the Ground Chicken (to taste) and mince into the veggies as you mix thoroughly.
Once the chicken is almost cooked, add the Soy Sauce (to taste) and the Tomato Paste (to taste). Mix well and let it reduce a little. If there is too much liquid you can add Milk (to taste) and All-Purpose Flour (to taste) to make a béchamel sauce and have a thicker consistency.
Once the filling is nice and creamy place it on a plate and let it cool.
Lay out the Spring Roll Wrappers (8 sheet) and add one or two spoonfuls of the chicken mixture in the bottom center.
Brush the area surrounding the chicken mixture with egg wash and roll tightly until closed.
As you roll them fry them in a large pan filled with Olive Oil (to taste) on high heat.
Once the spring rolls are golden brown and crispy, remove them and place on a paper towel to absorb the excess oil.