Ingredients

• 10 spring roll wrappers
• .5 cup - finely chopped green capsicum
• 1 cup - steamed and shredded chicken
• 2 spring onions, finely chopped
• .5 cup - bean sprouts
• .5 cup - grated cheddar cheese
• 1 tsp - grated ginger
• 1 tsp - grape juice
• 3 tsp - soya sauce
• 1 tbsp - finely chopped mint leaves
• Oil for frying

How to Make Mini chicken rolls

• Cut each spring roll wrapper in half (diagonally). Cover with a damp cloth and set aside.
• Mix together the grated cheese, capsicum, onion, chicken, bean sprouts, ginger, grape juice, mint leaves and soya sauce in a bowl. Mix well.
• Place 2 tsp. of the combined mixture into each wrapper at the base of the triangle. Fold in the edges inwards and roll up towards the point of the triangle. Brush the pointed end of the wrapper with water; press and seal the roll.
• Heat the oil in a wok or karahi and deep fry the spring rolls in batches over medium heat until crisp and golden in colour. Drain on absorbent paper towels.
• Serve hot with tomato ketchup.