1 green chili
1/2 c vegetable oil
1 small onion, finely chopped
1 clove garlic, crushed
3 oz cooked chicken breasts
1 small carrot, cut into fine matchsticks
1 scallion, finely sliced
1 small red bell pepper, seeded and cut into fine matchsticks
4 large sheets filo pastry
egg white, lightly beaten
3 Tbl soy sauce
~Carefully remove seeds from the chili and chop finely, wearing rubber gloves to protect your hands, if necessary
~Heat the wok, then add 2 Tbl oil. When hot, add the onion, garlic and chili. Stir fry for 1 minute
~Slice the chicken thinly, add to wok and fry over high heat, stirring and tossing constantly until browned
~Add the carrot, scallion and red pepper and stir fry for 2 minutes. Remove from heat and cool
~Cut each sheet of filo into 5 short strips. Place a small amount of filling at one end of each strip, fold in long sides and roll up the pastry. Seal and glaze the rolls with the egg white, then chill, uncovered for 15 minutes before frying
~Wipe out the wok with paper towels, heat it, and add the remaining vegetable oil. When the oil is hot, fry the rolls in batches, until crisp and golden brown. Drain on paper towels and serve with light soy sauce
