Toast the coriander seeds in a small dry sauté pan over medium-high heat until aromatic and slightly darkened (about 2-3 minutes). Remove from heat and set aside to cool.

If using soft cheese like goat cheese, freeze the cubes for about 15-20 minutes to make them easier to handle.

In a mortar and pestle, grind the white and black peppercorns and the toasted coriander seeds into a fine powder. Pound the garlic cloves into a paste.

In a food processor, combine the chicken, garlic spice paste, egg, cornstarch, soy sauce, fish sauce, and sugar. Process until the mixture is thick enough to hold shape—about 30 seconds.

Peel apart the spring roll wrappers and cut each sheet into four quarters. Lay them out in front of you.

Scoop about a teaspoon of the chicken filling onto the center of each wrapper. Place a cheese cube in the middle and encase the filling with the chicken mixture, pinching the corners to create a ruffled purse.

Place the completed bags on a tray, and cover with a tea towel to prevent them from drying out.

Heat oil in a sturdy pot or wok to 350°F (175°C). Drop the bags into the hot oil in batches, frying until golden and crispy, about 1 to 1.5 minutes.

Drain on a baking rack or paper towel and serve hot.