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