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
Place one tablespoon of filling horizontally across pastry.
fold the front towards filling, then fold sides, then close up like a spring
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
Recipe by Gadija van Harte