Recipe Credit Salwaa Smith @capemalaycooking

INGREDIENTS

• 2 cups shredded cooked chicken.
• 1 cup mixed vegetables, julienne sliced/shredded (carrot, beans, cabbage, peas, corn, green, yellow, red peppers, etc)
• 1 bunch spring onions finely chopped.
• 1 tsp ginger & garlic paste.
• 1 Tbsp soya sauce, optional
• ½ tsp salt or to taste
• ½ tsp red crushed chillies
• ½ onion, finely chopped
• 1 tsp oil
• 20 sheets phyllo or spring roll pastry

METHOD

• Heat the oil in a pan and fry the onions until translucent. Add the ginger garlic paste and fry for another minute. Add the vegetables sprinkle some water and stir fry until soft, yet crunchy.
• Turn the heat to high and add the soya sauce. Mix well for a minute on high.
• Turn the heat off. Mix in salt, chillies and spring onions. Cool completely before using.

TO FILL

• Defrost the pastry to room temperature before separating the sheets.
• Lay out one sheet, add about 2-3 tbsp filling (depending on the size of your spring roll sheets) towards one corner. Fold in the end of the corner first and then both sides.
• Once these ends are firmly placed, start rolling towards the other end until fully done.
• Deep fry until golden brown.
• Tip- Add cooked, shredded chicken pieces (perfect to use leftovers)
• You can use any mix of vegetables you want. However, cabbage and peppers really enhance the taste.
• If you are using phyllo pastry, arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in preheated oven @ 200°C for 20 minutes, until lightly browned. For a crispier spring roll, turn after 10 minutes.