Julienne the carrot, finely shred the cabbage, chop the spring onions and ginger. Heat some oil in a pan, and stir fry the ingredients till tender. Transfer to a bowl, we'll need the pan in the next step.

In a mixing bowl, add the minced chicken, corn flour, and dark soy sauce, and mix well. Heat the pan again, and cook the chicken mix until cooked. Add back the stir fried vegetables, add the oyster sauce, stir well, and cook again. Taste the mix, and add salt if required.

Make a paste adding some water to the flour. We'll use this paste to seal our samosas. (I) Place one samosa wrapper on a flat surface. (II) Fold one end to a triangle. (III) Fold again. (IV) Fold one more time to form a cone. (V) Using a spoon put samosa filling into this cone. (VI) Fold further and seal the samosa casing with the flour paste.

Keep the samosas under a damp cloth, or a cling film so that they don't go dry. Prepare 20 samosas following the above steps. Heat oil in a thick, deep-bottom pan. When the oil is hot, slide one or two samosas and deep fry to a golden brown colour. Fry on both sides for a few seconds to get a nice, crispy texture.

Drain the excess oil using kitchen towels. Serve hot with some sweet chilli sauce.