Chicken Spring Roll

Juilienne the carrot, onion, celery and leek, chiffonade wombok. Sweat of all with sesame oil and season to taste.

Cut the chicken into thin strips and stir fry. Then mix the chicken with vegtables and place it in the fridge to cool. Squeeze out excess liquid from the mixture.

Preheat the deep fryer to 180 degrees.

Cut the pastry in half diagonally. Place this mixture onto the pastry on the base of the triangle and roll over once. Fold over the right edge first then roll once again, then fold over the left side and place some lag paste to seal and finish the rolling.

Place into a deep fryer to cook. After the batch has turned golden brown in colour, remove from the fryer and drain it.

Serve it hot for best taste.