Heat a skillet over medium heat with a splash of oil. Season chicken with salt and pepper; cook until golden brown (6–8 minutes per side). Let cool, then shred.

While the chicken cools, slice bell peppers and julienne carrots.

In a bowl, combine shredded chicken, chopped vegetables, garlic, ginger, and soy sauce.

Lay a spring roll wrapper on a clean surface. Place about 2 tablespoons of filling at one edge; roll tightly while tucking in the sides.

Heat vegetable oil in a deep skillet over medium-high heat. Fry each spring roll for about 3 minutes on each side until golden brown; drain on paper towels.

Arrange spring rolls on a platter and serve with your favorite dipping sauce.