An easy to make starter that tastes as though it has come right out of a Chinese kitchen. Because it can be prepared ahead, it minimises last minute preparation and leaves you time to relax before your meal.
Facts and Figures
Serving Size
6
Preparation Time
25 minutes
Cooking Time
8 - 10 minutes
Key Nutritional Value
Energy 242kcal/1228kJ
Protein 11.4g
Fat 14.0g
Sodium 19mmol
Potassium 7.4mmol
Phosphorus 4.2mmol
Ingredients
Filo pastry
2 sheets
Bean Sprouts
6oz/170g
Carrots
3oz/170g, thin strips
Spring onions
1 1/2oz/45q. chopped
Garlic
2 cloves
Root ginger
1 tsp. chopped
Fresh mint
1 tsp
Coriander
1 tsp
Chicken
8oz/225g, skin removed
Oil
3 tsp/15ml
Sesame oil
2 drops/1ml
Black pepper
pinch/2g, freshly mill
Corn flour
4 tsp
Light soy sauce
1 floz/30ml
Olive oil for brushing
1 tbsp/15ml
Instructions
Cut chicken into fine strips and fry in hot wok with a little oil flavoured with sesame oil.
Add the chopped ginger, garlic and stir. Toss in carrots and beansprouts and cook for a few minutes. Season with pepper.
Take off heat and stir in mint and coriander and allow to cool.
Spread filo pastry out in a large square - two sheets only. Cut strips length wise, approximately 6 inches (15cm) across.
Place some of the filling at one end, leaving 1/2 inch, either side of the filling.
Fold the outside into the middle and roll around approximately twice. Seal with lightly beaten egg and place onto a cloth that has been spinkled with cornflower.
Keep in fridge until needed. Brush with oil and bake at 220oC, 425oF, Gas Mark 7 for 8-10 minutes.
Serve as a starter with the Asian Spring Roll dipping sauce.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
