Name: Chicken and prawn spring rolls
Yield: serving
Cuisine: Cooking Method
Ingredients: fresh chillies 573; 200.00 g carrots julienned; 200.00 g courgettes julienned; 100.00 g cabbage sliced; 100.00 g mixed bean sprouts; 1.00 fresh chives chopped; 3.00 garlic cloves, crushed; 4.00 green chilli seeded and finely chopped; 25.00 ml fish sauce; 15.00 ml sweet chilli sauce; 300.00 g chicken breast fillets strips; 300.00 g prawns; 65.00 ml fresh coriander chopped; sea salt and freshly ground black pepper; 500.00 g phyllo pastry; oil for deep frying

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Ingredients (16)

	fresh chillies — 573
200.00 g	carrots — julienned
200.00 g	courgettes — julienned
100.00 g	cabbage — sliced
100.00 g	mixed bean sprouts
1.00	fresh chives — chopped
3.00	garlic — cloves, crushed
4.00	green chilli — seeded and finely chopped
25.00 ml	fish sauce

mushroom sauce

15.00 ml	sweet chilli sauce
300.00 g	chicken breast fillets — strips
300.00 g	prawns
65.00 ml	fresh coriander — chopped
	sea salt and freshly ground black pepper
500.00 g	phyllo pastry
	oil — for deep frying

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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.