1 Roughly chop the chicken breast and put into a food processor with the trimmed and chopped spring onion, peeled ginger, fish sauce and soy sauce and chop finely. Stir in the egg white.
2 Cut the tofu into 32 even, oblong slices. Spread half of the slices with chicken stuffing and place a second slice on top.
3 Thaw the spring roll wrappers and wrap one wrapper around each filled tofu rectangle. Roll in sesame seeds, pressing them on firmly.
4 Deep-fry in oil until golden brown. Drain on kitchen roll and keep warm in the oven at 100°C.