[Karen H]

Does anybody have a good recipe for chicken spring rolls. Thanks

[vikas K]

Filo pastry 2 sheets Bean Sprouts 6oz/170g Carrots 3oz/170g, thin strips Spring onions 1 1/2oz/45q. chopped Garlic 2 cloves Root ginger 1 tsp. chopped Fresh mint 1 tsp Coriander 1 tsp Chicken 8oz/225g, skin removed Oil 3 tsp/15ml Sesame oil 2 drops/1ml Black pepper pinch/2g, freshly mill Corn flour 4 tsp Light soy sauce 1 floz/30ml Olive oil for brushing 1 tbsp/15ml InstructionsCut chicken into fine strips and fry in hot wok with a little oil flavoured with sesame oil.Add the chopped ginger, garlic and stir. Toss in carrots and beansprouts and cook for a few minutes. Season with pepper.Take off heat and stir in mint and coriander and allow to cool.Spread filo pastry out in a large square - two sheets only. Cut strips length wise, approximately 6 inches (15cm) across.Place some of the filling at one end, leaving 1/2 inch, either side of the filling.Fold the outside into the middle and roll around approximately twice. Seal with lightly beaten egg and place onto a cloth that has been spinkled with cornflower.Keep in fridge until needed. Brush with oil and bake at 220oC, 425oF, Gas Mark 7 for 8-10 minutes. Serve as a starter with the Asian Spring Roll dipping sauce.Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.