Marinate chicken, onions, green pepper and crushed garlic with honey-garlic sauce and pepper powder for at least an hour.
Heat sesame oil and a tbsp of cooking oil in a non-stick wok and stir-fry marinated ingredients with any leftover marinade over high heat till chicken is cooked through. Remember to stir and mix continuously, so as not to let it burn. Season with salt, and set aside to cool.
Once the filling is cooled, begin rolling out the spring rolls. Start with placing a spring roll wrapper on a cool flat working surface. Place about 2-3 tbsp of the filling to one corner of the wrapper. Fold over that corner and roll up half way, tucking in the open side corners. Seal edges with a bit of water and set the spring roll aside on a cool plate. Continue to roll out remaining cigars, making sure to cover them with a slightly damp towel so that they don’t dry out.
Deep fry in hot oil till golden and crisp.