(Makes 4-6 medium to large rolls)
1 packet spring roll pastry
1 tsp cornflour
1 tb cold water
1 tb soy sauce
100g chicken breast, chopped finely
100g cooked prawns, chopped finely
1/2 cup each of celery, onions and mushrooms
1 cup cabbage, finely shredded
2 tablespoons peanut oil
pepper and salt to taste
a few drops of sesame oil
3 egg yolks, beaten
extra peanut oil for frying
1). Thaw pastry if still frozen, and keep covered with a damp teatowel.
2). Marinate the chicken in the soysauce, water and cornflour.
3). Lightly fry the celery, onions, cabbage and mushroom in a hot frypan/wok with the peanut oil
4). Add the chicken with it’s marinade, and continue to fry for about 2 minutes until the chicken is cooked. Stir in the prawns, remove from heat and allow to cool.
5). Once cooled, mix in the coriander, chilves salt and pepper to taste and a few drops of sesame oil.
To assemble the rolls, place a wrapper down and spoon 2-3 tb of the cool mixture toward the bottom corner. Roll up a little, fold the ends in, then continue to roll to the end (See here). Seal with beaten egg. Cover with a damp teatowel to keep it from drying out.
Fry in hot oil until golden brown (about 5mins), drain and serve with a dipping sauce.