CRUNCHY LAMB SPRING ROLLS  (makes 9 large sized, 12 smaller)

Ingredients :

1 tbsp peanut oil

8 good sized spring onions, chopped diagonally and including as much of the green as is possible

Half a Hispi or Pointed sweet cabbage, shredded

1 carrot, peeled and julienned finely

2 big handfuls of beansprouts

1 tsp Chinese five spice

a pinch of freshly ground black pepper

300g cooked, roasted lamb, shredded

200g filo pastry sheets

2 tbsp olive oil.

Method :

1.  Prepare the vegetables prior to needing them and heat the peanut oil in a wok until really hot.

2.  Stir fry the vegetables, keep turning them to prevent from browning in any way, until the carrots are just tender.

3.  Tip the veggies into a heat proof bowl and set aside to cool a little.

4.  Chop and shred the lamb.

5.  Add the five spice, pepper and lamb to the veggies and stir to combine.

6.  Cut the pastry pieces to size.

7.  Brush a little oil onto the edges of the top half of the first sheet.

8.  Place a spoonful (or more if you are making larger rolls) of the filling onto the lower half of the pastry sheet.

9.  Gently start to roll the filling into the pastry, keeping the pastry as tight as possible without splitting it.  Roll up to the oiled section, then fold in the edges to seal the filling into the tube.

10.  Continue to roll until the pastry sheet is taken up.  The oil should help the last bit to stick.

11.  Gently place onto a baking sheet and continue with the next pastry sheet.

12.  Once all are rolled, place into a pre-heated oven at 180degC/340degF/Gas4 for 25-30 minutes or until the rolls are golden and crispy.

From http://jennyeatwellsrhubarbginger.blogspot.co.uk