In a large frying pan heat the oil over a hight heat and brown the chicken breasts on both sides. Don't worry about cooking them through at this stage as you'll be simmering them in the sauce later. Remove them from the oil and let them rest.
Add the ginger and garlic to the oil and and fry, stirring all the time, until smelling aromatic and just turning golden.
Add the vinegar, soy sauce and honey. Bring to a gentle simmer, then in a small bowl mix the corn flour with the water and add to the frying pan.
Bring to a bubble and allow to thicken then add the chicken back into the pan. Cook, basting until the chicken is cooked through, then shred with forks and set aside.
Meanwhile, stir fry the vegetables in the sesame oil. Add the soy sauce and cooking wine and allow to cool.
Arrange four of the spring roll wrappers in a square with the edges overlapping. Brush with water to help stick together. Repeat with the remaining wrappers until you have a large square three wrappers thick.
Lay the vegetables and teriyaki chicken in a sausage just off the middle of the square and roll it up, tucking in the sides as you go, to create a tight bundle.
Meanwhile, heat the oil to 170°C in a large wok/saucepan. Make sure it's sturdy and not going to fall over!
Fry the giant spring roll until golden and crispy on both sides.