Spring rolls

Ingredients

• 1 cup chicken shredded
• ¼ tsp of black pepper
• 1 tsp of Chinese salt/ flavour enhancer
• ½ cup of shredded cabbage
• ½ cup of shredded carrots
• ½ cup of spring onions
• ¼ cup of capsicum
• 1 finely chopped green chilli (optional)
• 3 tsp of oil
• 2 tbsp of soy sauce
• 2 tbsp of chilli sauce
• Bean sprouts ¼ cup
• Filo pastry sheets
• Salt to taste

Method

Step 1

Separate filo pastry individually fold each sheet into further 4 squares and cut them, you will end up with 4 small filo sheet for filling. Put them under damp cloth so that they don’t dry out.

Step 2

For filling: Heat oil in a pan. Now fry boiled chicken, shredded carrot, cabbage, capsicum, bean sprouts, spring onion along with the remaining ingredients and toss them for 2-3 minutes. Remove them and put the prepared filling aside to cool. Then put a spoon full of filling on the small square of filo pastry and fold to make it into a parcel, either rectangle or triangle which ever shape you prefer. Then heat ¾ cup of vegetable/sunflower oil till it’s hot enough to be good for deep frying and put two spring rolls in the pan, when one side is done turn it to the other side till a lovely golden colour is attained. Take out the cooked spring rolls, drain them on paper towel, and serve with chilli sauce or ketchup.