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19 December 2012,23:06 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
40 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat the oil in a wok or large frying pan and stir - fry the garlic over a medium heat until it is lightly browned.
  • Add the chicken or prawns, crumbling and breaking up the meat until it has separated and is cooked through.
  • Add the carrots, sweet corn, petits pois and red pepper and stir-fry and 1 - 2 minutes.
  • Add the soy sauce, pepper, curry powder, sugar and spring onion, combine well and set aside.
  • Cut the spring roll sheets or filo pastry into 30 squares, each 5 inches.
  • Brushing the sheets with a little oil, lay 2 squares in each indentation in a small bun tin used for making 2 inch cakes, overlapping the squares so that the top sheet is at an angle of 45 degrees to the bottom one.
  • Prepare 15 baskets and bake in a preheated oven for 10 - 12 minutes or until they are crispy and allow them to cool slightly.
  • Spoon the filling into the baskets and serve at room temperature.
  • Garnished with a coriander leaf and some slices of chili.


  • 2 tablespoons Cooking oil
  • 1 Garlic cloves finely chopped
  • 100 grams chicken or prawns Minced
  • 12 grams Carrots finely diced
  • 25 grams Mixed sweet corn kernels and petits pois, thawed if frozen
  • 25 grams Red pepper deseeded, finely diced
  • ½ teaspoon Light soy sauce
  • ½ teaspoon Ground white pepper
  • Pinch of Curry powder
  • 1/4 teaspoon Castor sugar
  • 1 Spring onion, finely chopped
  • 100 grams Pack Spring roll sheets, 5 inches square, or filo pastry
  • 15 Coriander leaves to garnish
  • A few slices Red chili

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