Crack egg and beat well. Pour the egg into a non-stick pan and roll the pan around so the egg is on most of the surface, like a crepe. Cook (you can try flipping it at this point or just cook until it’s done on top too). Remove the egg to the side and roll, then slice julienne style.

In a small pot, add chicken stock or water along with 1 teaspoon of the dark soy sauce, garlic, coriander root, peppercorns, star anise and cinnamon. Bring to a boil.

Add chicken breast and tofu block into pot and simmer until chicken is done, about 25 minutes.

When chicken is done, remove from pot, along with tofu. Cut chicken in long finger like strips or shred. Also, cut tofu in long finger like strips, set aside.

Remove spices from pot and only leave the liquid.

Mix cornstarch with a tablespoon or 2 of water and mix well.

Pour cornstarch mixture into liquid in pot and stir over medium heat until the liquid becomes a slightly thick gravy. If you need to add more cornstarch to thicken do so.

Place a fresh spring roll sheet onto cutting board and lay some bean sprouts, a slice of cucumber, a piece each of chicken breast and tofu and sprinkle with some egg, then roll it up.

Cut roll into 4 to 5 pieces and lay on a plate/platter. Continue with the rest of the rolls.

Top the rolls with the gravy and garnish with additional shredded egg, red chili slices and chopped spring onions or chopped cilantro.