Mini Spring Rolls

Eat these irresistibly light and crisp parcels with your fingers. If you like slightly spicier food, sprinkle them with a little cayenne pepper before serving.


makes 20
1 green chilli
120 ml (4 fl oz) 1/2 cup vegetable oil
1 small onion, finely chopped
1 garlic clove, crushed
75 g (3 oz) cooked boneless chicken breast, skinned
1 small carrot, cut into fine matchsticks
1 spring onion, finely sliced
1 small red pepper, seeded and cut into fine matchsticks
25 g (1 oz) beansprouts
5 ml (1 tsp) sesame oil
4 large sheets filo pastry
1 small egg white, lightly beaten
long chives, to garnish (optional)
45 ml (3 tbsp) light soy sauce, to serve


1. Carefully remove the seeds from the chilli and chop finely, wearing rubber gloves to protect your hands, if necessary.

2. Heat 30 ml (2 tbsp) of the vegetable oil in a preheated wok. Add the onion, garlic and chilli and stir-fry for 1 minute.

3. Slice the chicken breast very thinly, then add to the wok and fry over a high heat, stirring constantly, until browned.

4. Add the carrot, spring onion and red pepper and stir-fry for 2 minutes. Add the beansprouts, stir in the sesame oil and leave to cool.

5. Cut each sheet of filo pastry into 5 short strips. Place a small amount of filling at one end of each strip, then fold in the long sides and roll up the pastry. Seal and glaze the parcels with the egg white, then chill, uncovered, for 15 minutes before frying.

6. Wipe the wok with kitchen paper, reheat it and add the remaining vegetable oil. When the oil is hot, fry the rolls in batches until crisp and golden brown. Drain on kitchen paper and serve dipped in light soy sauce.

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