COURTESY: @nadiaandlaylaasmama’s

ADEELA KASOJEE

These are a great hit with my children and really delicious. Two of these large Springrolls are filling and make ABC excellent addition to a lunchbox. They can also be prepared in advance and frozen and fried in the morning on a school day.  500g chicken fillet (cleaned, washed and cut into really thin strips)

*VITAL soy sauce (sesame & ginger flavour)
*1 tsp of Mariams Green masala (available from Khans butchery)
* 1 tsp of lemon pepper
* 1 tsp of ginger and garlic paste
* 1 tsp of Mariams Special Masala (also available at Khan’s butchery)
1 baby cabbage (finely chopped)
1 carrot – cut into thin slices lengthwise and then julienned
1 green pepper washed and finely julienned
1/2 a punnet white button mushrooms – wiped well and finely sliced.
1/2 tin whole sweet corn – drained
1 tsp Mariams green masala
A quarter packet spaghetti – boiled drained and chopped
TYJ springroll pastry (large sheets x 40) – available from Khans butchery

Step 1:
Marinate chicken with asterisked ingredients
Stirfry chicken for 3-5 minutes on a very high heat until cooked through. Set aside and drain oil. Pat dry with a paper towel. Stirfry veggies on the same heat with the tsp of green masala. Drain and pat dry with paper towel. Remember – the mixture must be quite dry. Mix chicken, veggies and spaghetti.

Follow instructions on the pastry. Remove pastry – set on a plate and cover with a damp cloth. Peel off sheets as required and replace cloth so that pastry doesn’t dry out.

Place pastry so that it appears diamond shaped – now place some of filling in the centre, fold up edge over filling and tuck sides in. Roll up and seal edges by dipping a finger in water and applying to edges before rolling up. Put finished springroll on a second layer of pastry and roll up again. If you do not secure in two layers – the springroll will either become soggy by absorbing oil or burst – this is therefore quite important. The springrolls can be frozen at this stage (if you do this – make sure they do not stick together by freezing on a tray overnight and removing into freezer safe containers the next day) or you can fry them at 185 degrees in a deep fryer and keep turning to ensure an even colour. As soon as they are golden in colour – remove and serve with chutneys, soy sauce and other condiments. Enjoy 🙂