Toast the spices: Start by toasting the coriander seeds in a dry pan over medium-high heat for about 2 minutes, then remove from heat and cool slightly.

Prep the cheese: Place your cheese cubes in the freezer for about 15 minutes to keep them intact during frying.

Make the spice paste: Grind the white and black peppercorns and coriander seeds into a fine powder using a mortar and pestle, then add minced garlic and pound into a smooth paste.

Blend the filling: In a food processor, combine chicken, garlic spice paste, egg, cornstarch, soy sauce, fish sauce, and sugar, then process until thick enough to hold its shape (about 1-2 minutes).

Cut the wrappers: Cut spring roll wrappers into quarters using a sharp knife.

Fill and fold: Scoop about 1 tablespoon of the chicken mixture into the center of each wrapper, place a piece of cheese inside, then fold and pinch corners upward to create a purse shape.

Heat the oil: Pour oil into a deep frying pan and heat to 350°F (175°C).

Fry until golden: In batches, fry the bags until golden and crispy, about 1-1.5 minutes on each side.

Drain and serve: Remove bags with a slotted spoon and place on paper towels to drain excess oil. Serve hot with dipping sauce.