How to make it

  • Cut 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.

Reviews & Comments 5

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    " It was excellent "
    mystic_river1 ate it and said...
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  • jemison 11 years ago
    Saving this one to try. Thanks for the post.
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  • rollmaker 12 years ago
    This sounds good. Will give it a try. Thanks.
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  • nikchick 12 years ago
    "Cornflower" is not a standard term in the US. Would that be like our cornstarch (fine white powder, used for thickening) or like cornmeal (coarsely ground, yellow, gritty)?
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  • grizzlybear 12 years ago
    These sound great .i will givethem a try .......Thanks
    Was this review helpful? Yes Flag

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