INGREADIENT

• 1 Litre Campbell’s Real Stock chicken
• 4 cups green cabbage shredded
• 2 cups carrot grated
• 4 celery sticks finely chopped
• 2 tbs vegetable oil
• 1 brown onion finely chopped large
• 1 kg chicken mince
• 2 tbs cornflour
• 6 spring onions sliced
• 2 x 300 g spring roll wrappers large
• 2 eggs lightly beaten
• 1 vegetable oil *extra for frying
• 1 tomato sauce *to serve

Direction

1. Bring 2 cups of stock and 3 cups water to the boil in a large saucepan over medium-high heat. Add cabbage, carrot and celery. Cook for 1 minute. Drain.
2. Heat oil in a large frying pan over medium-high heat. Add brown onion. Cook, stirring, for 3 minutes or until softened. Add chicken. Cook, breaking up with a wooden spoon, for 10 minutes or until cooked through.
3. Place cornflour in a jug. Gradually add the remaining stock and 1/2 cup water, stirring until smooth. Add to chicken mixture with cabbage mixture. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and reduces slightly. Stir in green onion. Cool for 20 minutes.
4. Stack 2 spring roll wrappers on a flat surface with one corner facing you. Place 1/2 cup cabbage mixture in centre of spring roll wrapper. Brush edges with egg. Fold in sides, then roll up to enclose. Repeat with remaining wrappers and cabbage mixture.
5. Pour enough vegetable oil into a medium-sized saucepan to fill halfway. Heat over high heat. Deep-fry spring rolls, in batches, turning, for 5 minutes or until golden. Transfer to paper towel to drain. Serve with tomato sauce.