Spring Rolls

Ingredients - makes ten large rolls
1 chicken breast, finely chopped
110g cooked peeled prawns, finely chopped
vegetable oil
2 cloves garlic, finely sliced
2 cm piece fresh ginger, peeled and finely sliced
1 tbsp. sweet soy sauce (kekap)
150g beansprouts
1 grated carrot
3 shredded white cabbage leaves
½ finely sliced red bell pepper
several broccoli florets chopped small
1 spring onion, finely sliced
2 tbsp. fresh coriander leaf, chopped
1 packet large spring roll wrappers, defrosted
water

Method
1. Heat a small amount of vegetable oil a large pan or wok on high heat until smoking.
2. Add chicken breast and stir fry until chicken is nicely brown.
3. Add prawns and continue to stir fry for approx. 3 minutes.
4. Add garlic and stir fry for approx. 30 seconds.
5. Add soy sauce and stir into mixture.
6. Add beansprout mix and stir fry for 2 more minutes.
7. Add spring onion, stir and remove pan from heat. Allow mixture to cool.
8. Once mixture is cool enough to handle, gently peel off the first spring roll wrapper and place it on a plate.
9. Place roughly a tablespoon of mixture in one corner of the wrapper.
10. Fold the corner of the wrapper over the mixture and start to roll reasonably tightly.
11. Once the mid-point of the wrapper has been reached, fold in sides of wrapper and continue rolling over these to make a neat package.
12. Brush the final corner with water and seal the package. Place final edge side downwards on a plate to ensure edge stays in place.
13. Follow steps 8-12 until all the mixture has been used.
14. Once all the spring rolls have been made, deep fry in batches until a nice golden brown.
15. Place on kitchen paper to drain excess oil, and serve.

Serve with: soy sauce or chilli sauce for dipping.