1.Whisk eggs and 1 teaspoon of the oil in small jug.
2.Brush heated wok with a little of the remaining oil. Add half of the egg mixture, swirling wok to form a thin omelette, remove from wok. Repeat with remaining egg mixture. Roll omelettes tightly, cut into thin slices.
3.Blend or process creamed corn, ginger, garlic, chilli, white onion and stock until almost smooth.
4.Cut each chicken fillet into thirds.
5.Heat remaining oil in wok, stir-fry chicken, in batches, until browned and cooked through.
6.Stir-fry baby corn and capsicum in wok until just tender. Return chicken to wok with creamed corn mixture, stir-fry until sauce boils.
7.Add green onion and egg roll slices, stir-fry to combine.