I encased the filling in filo pastry. You can of course use spring roll wrappers too, but filo pastry is easier for me to buy and it bakes really well too, meaning you get a wonderfully crisp spring roll without frying.These are definitely going on the casa rosada starter menu.
Total Time: 40 minutes
1 boneless, skinless cooked chicken breast,skinned and shredded
2 cups thinly shredded Chinese cabbage
1/2 cup (60ml) shredded Carrots
1/2 cup chopped fresh herbs: coriander, mint, basil, and/or coriander
1/4 cup (60ml) crushed, roasted Peanuts
1/4 cup (60ml) fried Shallots optional
50g salted butter, melted
Sweet chilli sauce to serve
For the stir fry base
Teaspoon dried chilli flakes
2 garlic cloves minced
Small knob of fresh ginger, grated
1/4 cup water
1 tbsp rice wine vinegar
1 tablespoon soya sauce
1 tablespoons nam pla ( Fish Sauce )
1 tablespoon Sugar
1 soup spoon peanut or ground nut oil
Heat all the ingredients for the stir fry base in a wok over a high heat till thick
add the veg, herbs, peanuts and shallots,stir well to mix for about a minute.
Add the chicken and keep stirring. Spoon the veg into a sieve over a bowl
and allow to cool slightly.
Place a spoonful of the veg mix at one end of a filo rectangle, in the centre. Roll the filo around the veg until halfway along the filo sheet, then fold each side of unfilled pastry into the centre. Continue rolling into a cylinder and brush with butter to seal. Place on a baking tray and brush with butter. Repeat with the remaining pastry sheets.
Bake for 15-20 minutes until golden and crisp.
Serve hot with sweet chilli sauce.