Cabbage and Carrot Spring Rolls with Fry’s Soya Chicken Strips

1 tsp olive oil 1 cup soya chicken, shredded or cut into fine pieces (add more if you like) ½ small red onion, finely sliced (or replace with ½tsp yellow asafoetida) 4 cups cabbage, finely chopped ½ carrots, grated 1 tbs fresh ginger paste 1-2 dry red chillies, roughly crushed 2 tbs soy sauce Salt, to taste 12 sheets spring roll pastry (15cmx15cm) sheets 1 tbs cornstarch ¼ cup water Oil for deep frying

Wash and cut cabbage and carrot. Heat oil in a wok or pan. Toss in soya chicken. Fry for a minute. Toss in onion, cabbage, carrot, ginger and crushed chilli. Stir-fry for 5 minutes. Add soy sauce and fry for 3 minutes (cabbage should be soft with a little crunch). Taste and adjust salt accordingly. Remove from heat and cool before wrapping in pastry. Once the filling has cooled, follow the instructions on the pastry pack as to how to remove pastry sheets. Mix cornstarch with water. You are going to use this to seal your springs rolls (you can just use plain water as well). Place a sheet on a clean surface with one of the corners facing towards you. Add about two tablespoons filling (the less filling the better). Fold over the corner and roll once tightly. Turn in the left corner and then the right corner and roll up tightly (make sure there are no gaps, you don’t want to end up with greasy springs rolls). Add a bit of cornstarch paste at the end to seal the roll. Place rolls individually and cover with a damp cloth (seamside down). Fry in medium to hot oil until golden brown. For baking option: Preheat oven to 200°C. Place spring rolls on a non-stick baking pan, seam-side down. Lightly brush the spring rolls with oil. Bake for 20 minutes until golden brown. Adjust the timing as oven temperatures may differ. Serve with tomato sauce or chilli sauce.

Cooking suggestion: Try to fry the filling with as little oil as possible. You can sprinkle on a little water to aid cooking to avoid excess oil.