Spring Rolls

Ingredients

  • 1 jalapeño
  • 1 small yellow onion
  • 1 clove garlic
  • 1 small carrot
  • 1 green onion
  • 1 red pepper
  • 1 oz beansprouts
  • 1 chicken breast
  • 1 egg
  • 1 cup vegetable oil
  • 1 tsp sesame oil
  • 6 sheets filo dough
  • Soy sauce

Directions

  1. Cook chicken breast, then cut into tiny strips, set aside.
  2. De-seed the jalapeño and cut it with onion and garlic into tiny pieces in one bowl.
  3. Cut all other veggies sans beansprouts into tiny pieces, then place into a bowl.
  4. Add 2 TBSP of vegetable oil into wok and fry onion, garlic and jalapeño on medium for 1 min.
  5. Raise wok to high temperature and thrown in chicken and fry till browned.
  6. Throw all other veggies sans beansprouts and fry for 2 mins.
  7. Turn off heat toss in beansprouts and sesame oil and leave to cool.
  8. Prepare a small bowl of just the egg white, and cut filo sheets into thirds.
  9. Add a small spoon full of stir fry to a sheet, while tucking the sides in roll the dough up and use egg white to seal.
  10. Separate rolls with parchment paper to chill in fridge for 15 mins.
  11. Add rest of vegetable oil to wok on high, fry each roll 30 seconds for each side in batches.