Delicate pastry wrapping a filling and deep fried to crunchy perfection
Ingredients
15ml oil
200g chicken mince
2 small carrots, coarsely grated
1 small onion, finely chopped
60g cabbage, finely shredded (optional)
2 green chillies, finely chopped
30ml ginger and garlic paste
8pkt large spring roll wrapper or spring roll pastry
Salt to taste
10ml paprika
5ml jeera powder
Oil for frying
Soya sauce or green chutney to serve
Flour paste: mix ¼ cup flour with water to form a sticky paste
Method
Heat oil in a pot. Add chicken mince and stir-fry over medium heat for 5mins until mince is browned and almost all liquid has evaporated. Place vegetables, garlic and ginger and seasonings into pot and combine through and stir-fry quickly. Leave to cool.
Meanwhile, place a sheet of pastry on greaseproof paper and cut pastry into 15cm squares. Keep pastry covered with a damp cloth. Place one tablespoon of filling horizontally across pastry. Now fold the front towards filling, then fold sides, then close up like a spring roll. Smear the edge with a little flour paste to seal. Keep covered with a damp cloth until all spring rolls have been completed. Fry in moderately warm oil for a few minutes till golden. Serve hot with soya sauce or green chutney.
For a healthy alternative: Use three sheets of phyllo pastry (as per method above) to make spring rolls and fill till completed. Bake in oven for 10mins. See baking instructions for feta and spinach triangle.
NB: Both pastry spring rolls are suitable for freezing.
