Baked spring rolls with chicken and veggies

Instructions

1. FILLING: Heat oil in a skillet or wok over high heat. Add garlic, stir quickly. Cook, breaking it up as you go, until it turns white. Add carrot, red bean, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add the meat, then the cornflour, soy sauce and cook for 1 minute until the liquid is gone. The Filling should not be watery, it should be kind of sticky. Let the feeling cool.
2. SPRING ROLL: Pour water in a small bowl (for sealing the rolls). Cut one pilo sheet in squares, cover the rest with damp tea towel as they dry quickly. Place each square in a diamond position. Place a dessert spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use water to seal. They should be about 5 long and 2.5cm wide once wrapped. Place spring rolls on a rack and place the rack on a tray. Spray very generously with oil all over. Bake at 200 C (standard) or 180 C (fan / convection) for 20 to 25 minutes until golden and crispy - no need to turn.
3. SWEET and SOUR SAUCE: Combine ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly, then simmer until it thickens to taste (about 2 - 3 minutes).

• Servings : 10
• Ready in : 40 Minutes
• Course : Appetizers, Main courses
• Recipe Type : Appetizers, Chiken and paultry, Finger foods
• Ingredient : Apple cider vinegar, Beans, Carrots, Chicken, Cornflour, Filo pastry, Fine pastry sheets, Garlic, Green cabbage, Ground black pepper, Ground chicken, Mushrooms, Pepper, Red beans, Salt, Soy sauce, Sugar, Sunflower oil, Tomato puree, Turkey, Turkey fillets