Put the chicken in a saucepan and cover with water add the clove, bay leaf and black pepper.
Cook on medium high until the chicken is cooked through about 8-10 minutes
Remove chicken and using two forks shred the chicken and set aside
Put 3 tablespoons of olive oil to heat medium in a frying pan, fry the onion and garlic until fragrant.
Add in the cooked shredded chicken
Add in the Maggi cube and the diced potato cook stirring occasionally for about 8 minutes
Add in pepper to taste as well as the light soy sauce. Stir to combine
Add in the long beans and shredded cabbage mix to combine and cook 3 more minutes
Add in the spring onions and bean sprouts mix together and cook 1 more minute
Remove from heat and set aside until cool enough to handle
Add a heaping tablespoon into the middle of the egg roll paper. Make it like and envelope and then roll up as tightly as possible. Use your finger in some water to seal the edges
Repeat until all the filling is used up.
Put plenty of oil in your wok or deep fryer and fry until golden brown. Note that you can freeze any spring rolls you won't eat right away. They test best while hot just after frying.
Serve with a tomato chutney or sweet chili sauce.