1Spray the ceramic bowl of the slow cooker with cooking spray.
2Cut chicken breasts in half lengthwise and add to bowl.
3In a jug, whisk together sauces, garlic powder, stock cubes and ginger.
4Pour sauce over chicken breasts.
5Cook on LOW for 3-4 hours or until internal temperature of breasts reaches 82C, turning once.
6Transfer fillets into a bowl and shred finely with 2 forks
7Pour sauce from the slow cooker bowl into a jug.
8Return shredded chicken to the bowl and pour in just enough reserved sauce to moisten the chicken. The mixture needs to be reasonably dry.
9Add drained corn kernels and shallots, stir.
10Cook on LOW for a further 1/2 hour
11Allow chicken mixture to cool. (I usually make this the evening before I plan to use and refrigerate overnight)
12Preheat fan forced oven to 200c
13Defrost and separate spring roll papers according to directions.
14Place one sheet of the Spring roll paper on the diagonal, add 2-3 heaped tablespoons of chicken mixture and carefully roll.
15Place rolls seam side down on a lined baking tray, repeat.
16Brush rolls with peanut oil
17Bake for 20-25 minutes or until crisp and golden
18Serve with fried rice.
Submitted by Shelleyrae