EASY CHIKO ROLLS

Steps:

• Remove the spring roll pastry from the fridge to defrost.
• Melt the butter on a medium heat in a frying pan.
• Add the onion, cabbage, celery and carrot to the frying pan and cook until soft.
• Add the lamb, chicken bouillon cube, black pepper, ginger, curry powder, sugar and cook until heated through. Add the flour and mix inches.
• Lay out 1 pastry sheet at a time keeping the rest under a moist clean tea towel. Lay 3 tablespoons of mixture at the bottom centre of the sheet and fold the sides in to the middle and roll.
• Brush the end with egg to adhere to the pastry. Cover rolls with a moist tea towel. Repeat until all the mixture is used.
• Heat the oil in a frying pan. It is ready when you drop a tiny corner of pastry in and it sizzles in the oil.
• Add all of the spring rolls to the oil and cook until golden.
• Drain on paper towel. Serve with sweet chilli sauce.