|2||Carrots, finely sliced into thin strips (julienne)|
|2 stalks||Celery, finely sliced into thin strips|
|2||Spring onions, finely sliced into thin strips|
|1 knob||Fresh ginger, large, finely sliced into thin strips|
|2 Tbsp||Vegetable oil, for sauteeing, plus more for frying rolls|
|¼||Cabbages, finely shredded|
|2 cups||Cooked chicken, or leftover pork or lamb, use up to 3 cups (Main)|
|1 cup||Cooked rice, large|
|1 Tbsp||Oyster sauce|
|1 tsp||Chinese five spice|
|½ tsp||Shrimp paste|
|1 splash||Worcestershire sauce|
|1||Lemon, zest and juice|
|1 handful||Coriander, large, or parsley or mint, to finish|
|8||Corn flatbreads, you may need 10 flatbreads (we used mountain bread) (Main)|
|1||Egg, whisked for egg wash, if baking the rolls instead of frying them|
|1 bottle||Sweet chilli sauce, to serve|
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- Heat 2 Tbsp oil in a frying pan and gently saute the carrot, celery and spring onion until soft. Add cabbage and cook until soft.
- Add cooked meat, cooked rice, oyster sauce, five spice, shrimp paste, Worcestershire sauce and cook to combine flavours. Season with the lemon zest and juice and sea salt flakes and pepper and toss with coriander (parsley or mint) to finish. Cool mixture.
- Add 2-3 Tbsp of mix to a corn-based flatbread cut in half lengthwise. Fold in the sides then roll up, brushing edges with water to seal.
- Fry rolls in hot oil until coloured all over, then drain. Or brush rolls with egg wash and bake in a hot oven until crispy. Serve with a sweet chilli dipping sauce.