Combine leftover chicken and vegetables in a bowl.

Place a spring roll wrapper on a clean surface.

Position the wrapper with corners facing North, South, East, and West.

Spoon 2-3 tablespoons of filling onto the bottom third of the wrapper.

Moisten the wrapper edges with water.

Fold the bottom edge over the filling and roll halfway.

Fold the side corners inward.

Continue rolling tightly, pulling back slightly.

Repeat with remaining wrappers and filling.

Cover the prepared spring rolls with a damp towel.

Heat canola oil in a high-sided skillet to 350°F.

Fry 3-4 spring rolls at a time.

Fry until golden brown and crispy on all sides (2-3 minutes per side).

Transfer to a platter and serve with peanut dressing.