Start by marinating the chicken with salt, pepper, and paprika, and let it rest for 30 minutes.

Heat oil in a wok or pan, then add the marinated chicken and cook until it turns brown. Set it aside.

In the same pan, add carrots, cabbage, green onions, and bell pepper. Mix everything well.

Season the mixture with salt, crushed black pepper, and soy sauce. Stir-fry for 2-3 minutes. Now, add the cooked chicken and mix everything together. Set it aside.

In a small bowl, create a smooth paste by mixing all-purpose flour with water.

Take a spring roll sheet and place a portion of the filling mixture in the center. Fold the sides over the filling and roll it up tightly. Use the all-purpose flour paste to seal the edges.

Repeat the process with the remaining spring roll sheets and filling mixture.

Heat oil in a wok or deep-frying pan for deep-frying the spring rolls.

Carefully place the rolls in the hot oil and fry them until they turn golden brown.

Once the spring rolls are cooked, remove them from the oil and let excess oil drain on a paper towel.

In a bowl, combine the ingredients for the dipping sauce and mix until smooth.

Serve the hot chicken vegetable spring rolls with the dipping sauce.