Method                    
1. On high heat, in a deep pot, add water, leek, celery, onion, tomato, and carrot, and bring them to a boil.                    
2. Add the chicken breast, and cook for 30 minutes until done.                    
3. Set the chicken aside until it cools.                    
4. On high heat, in a deep pot, add oil and butter, dry lemon, celery stick, and bay leaf; cook for 1 minute.                    
5. Add the onion, sauté, then add the garlic and tomato. Cook gently on low heat.                    
6. Add the seven spices, cinnamon powder, cardamom powder, black pepper, and Salt. Mix gently.                    
7. Add the chicken stock (from boiling the chicken).                    
8. To the pot with the chicken stock mixture, add the rice and green peas, mix, and cook on low heat for 15 minutes.                    
9. Set aside until it cools down.                    
10. On a spring roll sheet, place the shredded chicken and add rice, then wrap the chicken gently.                    
11. Brush the spring rolls with melted butter and bake in a preheated oven at 200°C for 5 minutes.                    
12. Serve with yogurt, mint, and sauce.