|1||spring roll wrappers|
|1-2 Tbs||vegetable oil|
|1 tsp||sesame oil|
|1||shallot — finely diced|
|2||carrots — medium, julienned|
|2||courgettes — julienned|
|2||leeks — washed|
|125 g||mushrooms — finely diced|
|lime — zest and juice|
|2||chicken breast fillets — skinned, boneless, strips|
|3 Tbs||oyster sauce|
|dried red chilli flakes — pinch|
|black pepper — freshly ground|
|sesame seeds — black and white|
|sweet chilli sauce|
Heat the vegetable oil in a pan and sauté the shallot until softened. Add all the vegetables and stir-fry on high heat for several minutes. Season lightly with a little salt and freshly ground black pepper. Add the lime zest and juice to the vegetables and stir through. Remove the vegetables from the pan and place in a separate bowl.
Heat a little more vegetable oil and the sesame oil in the same pan and fry the chicken until cooked through. Add the oyster sauce, water, chilli flakes and black pepper. Stir to coat the chicken.
Remove the chicken from the pan, place on a board and chop into fine pieces. The spring roll filling needs to be quite fine, which will make rolling the pastry simpler and neater. Combine the vegetables and chicken and set aside to cool slightly.
Place a spoonful of the filling at the corner of each pastry sheet. Fold, roll and seal the edges with water, as per the instruction guide on the back of the packaging. Shallow fry in a little vegetable oil until golden on all sides. Turn the spring rolls often as they can darken quickly. Scatter with toasted sesame seeds and serve warm with a sweet chilli dipping sauce.