Chicken and Vegetable Spring Rolls:
500 gm chicken minced meat, cooked
4 cups finely shredded Chinese cabbage
2 small carrots, grated
3 green onions thinly sliced
2 cups bean sprouts, tails removed
1 / 3 cup salted roasted cashew nuts, roughly chopped
1 / 4 cup soy sauce
1 / 4 cup chili sauce
250 gm spring roll pastry
Corn or sunflower oil for deep frying.
Stir fry vegetables in a wok or a large saucepan with some oil, each vegetable stirred
for a couple of minutes, starting by onion, then cabbage then carrots then bean sprouts.
Add half quantity to soy sauce and remove from heat.
Add minced chicken and stir to combine.
Place one pastry sheet onto a flat surface with one corner pointing towards you.
Place a heaped tablespoonful of filling in corner of wrapper.
Brush edges lightly with water.
Fold corner over filling then roll up firmly folding edges in. Press to seal.
Place onto a tray. Repeat with remaining wrappers and filling.
Heat oil in a large saucepan over medium high heat.
Cook spring rolls in batches until goldened.
Remove on kitchen paper towels.
Serve with remaining soy sauce combined with chili sauce as a dip.
