Spring Roll

Method

Heat oil in a wok or large frying pan over medium-high heat and fry the minced chicken until cooked through, breaking it into small pieces. Add ginger, garlic and green chilli, stir-frying for one minute until fragrant. Add the shredded cabbage, carrots and spring onions, cooking for 2-3 minutes until softened slightly. Stir in soy sauce, salt and pepper, then add water and cook for another minute before removing from heat and allowing to cool completely. Place a spring roll wrapper on a clean surface, spoon about 2 tablespoons of filling into the centre, fold in the sides and roll tightly, sealing the edge with a little water. Heat oil in a deep frying pan or wok to 180°C and fry the spring rolls in batches until golden brown on all sides, approximately 3-4 minutes. Drain on kitchen paper and serve hot with sweet chilli sauce or tamarind chutney.