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Ingredients (14)

15 ml	oil
200 g	chicken mince
2	carrots — small, chopped
60 g	cabbage — finely shredded
2	green chillies — finely chopped
30 ml	garlic and ginger paste
8	spring roll wrappers
	salt — to taste
10 ml	paprika
5 ml	cumin — ground
	oil — for frying
	soy sauce — or green chutney, to serve

Flour paste:

1/4 cup	flour
1/4 cup	flour — mix with water to make a paste

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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
a 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.

NB: Both pastry spring rolls are suitable
for freezing.

Recipe by Gadija van Harte