Place the cut chicken in a bowl and season with salt and pepper.
Heat the cooking oil in a wok or large frying pan. Add the seasoned chicken and stir fry over high heat until no longer pink. Add the garlic and shallots; cook for 2 to 3 minutes.
Add the Baguio beans and grated carrot; cook, stirring often, for about 3 minutes. Add the shredded cabbage, stir, season with salt and pepper. Continue stir frying until the cabbage softens, about 5 to 7 minutes.
Place a colander over a bowl and pour the cooked spring rolls filling into the colander to drain well. Wet filling will ruin spring rolls. Allow to cool to room temperature. Normally, by the time the filling cools, it has sufficiently drained too. So, just leave it there for an hour or so.
To assemble, place a heaping tablespoonful of filling along the center of a wrapper. Lift the edge nearest you and fold to cover the filling. Lift the left and right edges and fold inward to cover the edge first folded. Roll the spring roll away from you to tuck and seal.
To make serving easier and less messy, cut out 20 3"x3" inch pieces of wax paper. Place an assembled spring roll on a piece of wax paper, the exposed edge of the wrapper facing down and touching the wax paper. Lift the sides of the wax paper to mold to the shape of the spring roll. Arrange the spring rolls on a platter and cover with cling film until ready to serve.