Made this appetizer for the second time and realized we both enjoyed having it. It’s so simple to make and it look attractive in a way. Good having it when you having a party.
Ingredients:7oz package spring roll sheets, 5 x 5 inches, or filo pastry, thawed if frozen
Filling:
1 – 1½ tablespoons sunflower oil
2 garlic cloves, finely chopped
7oz ground chicken or shrimp
¼ cup carrots, finely diced
¼ cup corn kernels, thawed if frozen
¼ cup green peas, thawed if frozen
½ cup red bell pepper, seeded and finely diced
1 tablespoon light soy sauce
½ teaspoon ground white pepper
Pinch curry powder
1 green onion, finely chopped
Garnish:
30 cilantro leaves
2 long red chilies, stemmed, seeded, and finely sliced
Method:
1) Make the filing. Heat oil in a nonstick wok or skillet and stir-fry garlic over medium heat until lightly browned. Add chicken or shrimp, crumbling and breaking up the meat until it has separated and cooked.
2) Add the carrots, corn, peas, and red bell pepper and stir-fry for 1-2 minutes. Add the soy sauce, ground white pepper, curry powder, and green onion, combine well, and set aside.
3) Cut the spring roll sheets or filo pastry into 60 squares, each 2½ x 2½ inches. Lay 2 squares in each indentation in a muffin pan used for making 1½ inch muffins, overlapping the squares so that the top sheet is at an angle of 45 degrees to the bottom one. Prepare 30 baskets and bake in a preheated over, 350F, for 10-12 minutes or until crispy and golden brown. Carefully remove baskets and let cool slightly.
4) Spoon the filling into the baskets and serve at room temperature, garnished with a cilantro leaf and some chili slices.
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