Tasty Chicken Spring Rolls

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

Heat the oil in a frying pan on low eat then add the onion and sauce for a few minutes until translucent.

Add the garlic and coleslaw and increase the heat. Stir fry the mixture for 3-4 minutes then remove from the pan and set aside to cool.

Shred the chicken using an electric mixer or 2 forks.

In a large bowl add the chicken, stirred vegetables and the cream cheese. Mix well and season to taste.

Lay 1 sheet of phyllo pastry onto the counter and cut in half down the middle (keep the remaining pastry covered with a clean, slightly damp tea towel while you work so it doesn’t dry out). 

Fold the piece of pastry in half. Place a heaped tablespoon of the chicken mixture towards the bottom of the pastry. Fold the bottom piece up and over, then fold in the two sides in and continue rolling.

Brush a little water on then edges to seal. Repeat with the remaining chicken mixture.

Place the spring rolls onto the prepared baking tray and brush with vegetable oil.

Bake for 15 – 20 minutes, or until the pastry is just turning golden. Cool completely on a cooling rack. 

Serve hot with soy sauce and a side salad.