Spring rolls

Recipe from: 1/1/1994 12:00:00 AM
Ingredients 19
Servings 0
Time

Ingredients

  • 3
    small onions, halved and sliced
  • 2
    medium carrots, peeled and finely grated
  • 1
    small cabbage, shredded
  • 1
    bunch spring onions, sliced at an angle
  • 2
    chicken breast fillets, poached and shredded
  • 100
    g
    vermicelli noodles, roughly chopped
  • 30
    ml
    oil
  • 15
    ml
    soy sauce
  • 5
    ml
    sugar, salt and pepper
  • 500
    g
    phyllo pastry
  • beaten egg yolk
  • oil for deep frying
  • SAUCE
  • 60
    ml
    granulated white sugar
  • 30
    ml
    white wine vinegar
  • 5
    ml
    salt
  • 125
    ml
    water
  • 15
    ml
    tomato sauce
  • each green and red chillies, seeds removed and finely chopped
 

Method

 
1. Prepare all the vegetables and meat and set aside. (Shred cabbage, grate carrots, slice onions, slice spring onions and shred chicken) 2. Fry the onions in the oil until transparent, add cabbage and fry until just wilting. Add carrots and fry for another minute. Add spring onions and then the chicken and noodles (soaked in hot water to cover, until tender and then drained). Season with soy sauce, a pinch of salt, pepper and sugar. Fry gently for another minute. 3. Cut two layers of phyllo pastry into 15 x 10 cm squares and keep squares covered with a damp tea towel until ready to use. Place a heap of filling in the centre of each square and roll from edge to edge, brushing the sides with eggwash (beaten egg yolk). 4. Deep fry the rolls a few at a time in hot oil. Drain on kitchen paper and serve with a spicy sauce. FOR THE SAUCE: Combine the sugar, vinegar, salt and water. Dissolve and simmer for 5 minutes. Stir in the tomato sauce and chopped chillies.
 

Read more on: poultry  |  deep-fry
 

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