Make the Crab and Corn Pearl Soup by boiling 5 cups water in a soup pot.
Combine Knorr Crab and Corn Soup mix with 1 cup water. Stir until diluted. Set aside.
Add lobster balls and squid balls into the boiling water. Cook for 3 minutes. Add crab stick. Cook for 2 minutes.
Pour the crab and corn mixture. Quickly stir the soup until it thickens.
Add scallions and season with ground white pepper. Transfer to a serving bowl.
Prepare the Chinese Spring Rolls by first cooking the filling. Heat oil in a pan. Add the ground chicken. Cook until the chicken turns light brown.
Add cabbage and carrots. Cook for 3 minutes.
Add mushroom. Cook for 2 minutes.
Pour Sesame oil and add the scallions. Season with Knorr Liquid seasoning and ground white pepper. Remove from heat and let it cool down.
Place 1 ½ tablespoons of filling on a spring roll wrapper. Wrap by following the instructions on the video below. Perform this step until all filling are consumed.
Heat cooking oil in a cooking pot. Deep fry the spring rolls until golden brown.
Arrange on a serving plate. Serve with Crab and Corn Pearl Soup. Share and enjoy!