Fry’s Vegetarian Spring Rolls

1 box Fry’s Chicken-style Strips
1 pkt Spring roll pastry
1/4 Cabbage
4 Carrots
2 Baby marrows
Baby corn
Sweet chilli sauce to taste
Soy sauce to taste
Oil for deep frying

Julienne vegetables and fry in a little oil until tender. Stir in soy sauce and sweet chilli sauce to create a moist mixture. Fry the Chicken-style strips for 6 to 8 minutes and chop into smaller pieces. Add to vegetable mixture. Allow to cool and then roll into the spring roll pastry as per packet instructions. Heat oil in a heavy-based pan. Deep fry spring rolls until golden brown. Serve hot.

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