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Chicken and Tomato Spring Rolls


1 large egg, beaten
1 cup breadcrumbs
1 tablespoon sunflower oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
3 teaspoon fresh ginger, finely grated
17 oz. chicken breasts, skinless, boneless and minced
2 tablespoons chilli sauce
2 tablespoons soy sauce
2 large tomatoes, pealed and crushed
2 red chillies, finely chopped
1/2 cup rice, cooked according bag directions
1 carrot, peeled, finely grated
1  package (10. oz)  spring roll pastry
Sunflower oil, for deep frying


Add in oil into a large pan or skillet, place on medium high heat. Add in garlic, ginger and onion. Saute for 3 minutes, stirring all the time. Add chicken and stir fry for another 3 - 4 minutes. Add chilli sauce, soy sauce and tomatoes. Cook for another 3 - 5 minutes. Stir in chilli, rice and carrot, set aside.

Place pastry on working area, add 2 tablespoons of mixture and level it leaving 1 1/2 inch empty at each side. Fold the ends and roll up tightly. Repeat with each pastry sheet.   

In a large frying pan add sunflower oil, about 4 inch deep. Heat the oil to 350 F.

Place beaten egg and breadcrumbs into a separate shallow dishes. Coat each spring roll with egg and then with breadcrumbs. Gently put them in hot oil. Fry for 3- 4 minutes or until golden brown. When done, move the rolls onto a paper toweled large dish.

Serve while hot.


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