In a bowl, combine the shredded chicken, cabbage, carrots, cucumber, cilantro, and green onions.

1. In a small bowl, mix the soy sauce, sesame oil, rice vinegar, garlic powder, and ginger powder to make the seasoning sauce.
2. Pour the seasoning sauce over the chicken and vegetable mixture. Toss well to coat everything evenly.
3. Fill a shallow bowl with warm water. Dip each rice paper wrapper into the water for about 5 seconds until it softens.
4. Place the softened rice paper onto a flat surface, such as a cutting board, and add a spoonful of the chicken mixture in the center.
5. Fold in the sides of the rice paper and then roll it up tightly, making sure to secure the filling inside.
6. Heat the vegetable oil in a frying pan over medium heat. Once the oil is hot, fry the spring rolls in batches for about 2-3 minutes on each side, or until they are golden and crispy.
7. Remove the spring rolls from the oil and drain on paper towels to remove excess oil.
8. Serve with your favorite dipping sauce.