Thai-Style Baked Spring Rolls With Mushrooms And Chicken - cooking recipe

Ingredients

phyllo pastry, slices roughly 8x16 inches
200 g ground chicken
200 g mushrooms, thinly sliced
1 small carrot, grated
3 tablespoons minced ginger
2 tablespoons garlic, finely chopped
2 tablespoons sesame oil
olive oil
1 pinch salt
canola oil or vegetable oil
sweet chili sauce

Preparation

Add a splash of olive oil to a heavy-base fry pan on medium-high heat. Add chicken, salt, mushrooms, carrot, ginger and garlic. Saute until chicken takes on colour and mushrooms sweat down. Then add sesame oil. Remove from heat and set aside to cool.
Lay out single rectangular pieces of phyllo pastry. Brush one half with canola or vegetable oil. Fold over pastry to create a two-layered square piece. Place 2 to 3 tablespoons of mixture into the corner and roll pastry up like a burrito. Paint a dab of oil on remaining corner to seal spring roll.
Lay spring rolls on a parchment lined baking tray Brush rolls lightly with oil and bake at 4000F for 10 to 15 minutes or until golden. Remove and serve with a store-bought sweet chili sauce.