Meats Recipes - Crispy Chicken and Vegetable Rolls

Ingredients                                        

• 100 g/4 oz/1 cup shredded Brussels sprouts

• 1 onion, finely chopped

• 2 carrots, grated

• 100 g/4 oz/1 cup cooked chicken, finely chopped

• 50 g/2 oz/1/2 cup cooked long-grain rice

• 30 ml/2 tbsp soy sauce

• 5 ml/1 tsp light brown sugar

• 15 ml/1 tbsp medium dry sherry

• A pinch each of ground ginger, salt and pepper

• 375 g/13 oz frozen puff pastry (paste), thawed

• A little beaten egg

• Oil for deep-frying

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Method:

1. Mix the sprouts, onion, carrots, chicken and rice together in a bowl. Add the soy sauce, sugar, sherry, ginger, salt and pepper. Mix well.

2. Roll out the pastry thinly on a floured surface to a rectangle 60 x 40 cm/24 x 16 in. Cut into 100cm/4 in squares.

3. Divide the filling among the centers of the pieces of pastry. Brush the edges with egg.

4. Fold in the two sides then roll up each one in a sausage shape to enclose the filling.

5. Heat the oil to 190°C/375°F or until a cube of day-old bread browns in 30 seconds.

6. Fry the rolls, a few at a time, until crisp and golden brown. Drain on kitchen paper and serve hot.