Start by heating the oven to 180`c. Grease and line a baking tray with non-stick baking paper and put aside. To prepare the chicken coujons, dip the chicken pieces into the beaten egg, then into the `so crispy chilli chicken` crumb mix, carefully coating the chicken all over. Place the chicken pieces onto the prepared baking tray and cook in the oven for approximately 30 minutes. 5 minutes before the chicken ready, prepare the stir-fry. Heat the sesame oil in a wok until very hot but not smoking. Throw in the carrot, red pepper, shallots, chilli, ginger, garlic and spring onions. Stir-fry for just a minute or two, and then add the bean sprouts, soy sauce and chilli sauce. Stir-fry for another minute. Quickly warm up the wraps and fill the center with the warm stir-fry. Top with the `so crispy` chilli chicken coujons and wrap up tightly. Cut each wrap in half diagonally and serve onto plates. Place the remaining soy sauce into small individual bowls and serve alongside the chicken and stir-fried vegetable wraps.