Tasty Chicken Spring Rolls

Filling:

Pastry:

To serve:

Preheat the oven to 200°C and lightly grease a baking tray.

Filling:
Heat the oil over low heat and fry the onion until translucent.

Add the garlic and coleslaw and stir fry for 4 minutes. Remove from the pan and set aside to cool.

Add the chicken to a mixing bowl and shred using an electric mixer or pull apart with 2 forks.

Add the stir-fried vegetables and cream cheese and mix well. Season to taste and set aside.

Pastry:
Using a scissor, cut the phyllo pastry sheets in half. Fold each cut sheet in half. 

Place a heaped tablespoon of the chicken mixture towards the bottom of the pastry sheet.

Fold the bottom sheet over the mixture and begin rolling. Then fold in each side. Continue rolling and brush a little water on the edges to seal.

Repeat with the remaining chicken mixture.

Place the spring rolls on the baking tray and brush with oil.

Bake for 15 – 20 minutes, or until the pastry is just turning golden.

Serve hot with soy sauce and a side salad.