4 spring roll wrappers
120gm boiled and shredded chicken
1cup carrot finely shredded
1 cup bean sprouts
1 cup cabbage finely shredded
1 tbsp crushed garlic
1 tbsp Soya sauce
Salt to taste
Black pepper to taste
Egg for sealing roll edges
Oil for deep-frying
Method
Heat four tablespoons oil in a pan and stir-fry the garlic until golden brown. Then add the chicken and stir well, add the salt and the vegetables and sauté. Season with Soya sauce and pepper, stirring for a few minutes. Drain the mixture in a sieve. Place a tablespoon of the mixture on a spring roll wrap, moisten the edges with egg and roll up. Deep fry in hot oil until golden brown.
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