Chicken and prawn spring rolls

Recipe from: 5/4/2000 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • olive oil
  • 200
    g
    carrots, cut into julienne strips
  • 200
    g
    courgettes, cut into julienne strips
  • 100
    g
    head of cabbage, thinly sliced
  • 100
    g
    bean sprouts
  • 1
    bunch chives, chopped -
  • 3
    cloves garlic, crushed
  • 4
    green chillies, seeded and finely chopped
  • 25
    ml
    fish sauce
  • 15
    ml
    mushroom sauce
  • 15
    ml
    sweet chilli sauce
  • 300
    g
    chicken breast fillets, sliced into thin strips
  • 300
    g
    prawns
  • 65
    ml
    fresh coriander leaves, chopped
  • salt and freshly ground black pepper
  • 500
    g
    phyllo pastry
  • oil for deep-frying
 

Method

 
Fry the carrot and courgette strips until just tender, remove from the pan and set-aside. Fry the cabbage strips, add the bean sprouts, chives, garlic, chillies and sauce and simmer gently for about 1 minute. Fry the chicken in a little olive oil until just done and steam the prawns in a colander over boiling water until just done and pale pink. Mix everything together, add the coriander leaves and season to taste with salt and freshly ground black pepper, rising two layers of phyllo, pastry, cut to 6 uniform squares. Spoon a little of the filling onto each square, tuck in the sides and roll up. Brush the loose ends with butter and secure to the roll. Heat the oil and fry the rolls until golden brown. Drain and serve.
 

Read more on: fish/seafood  |  deep-fry
 

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