CHICKEN & CHAR SUI ROLLS WITH MINTED YOGHURT

Preparation time 10 minutes
Cooking time 10 minutes
Serves 10 (two each)

Ingredients
• 10 Chicken tenderloins (cut in half, longways)
• 4 tbsp Lee Kum Kee Char Siu sauce
• 2 tablespoon freshly grated ginger
• to taste seasoning
• 7 sheets filo pastry
• 60 ml Jingilli extra virgin olive oil
• 1 teaspoon toasted sesame seeds cups thin rice stick noodles (softened)

• 1 cup natural yoghurt
• 2 tablespoons chopped mint
• 1 clove garlic (crushed)
• ¼ teaspoon paprika
• to taste seasoning4 cups shredded iceberg lettuce


Method
Combine together the char siu sauce, seasoning and ginger. Cut the pastry sheets into thirds and brush with the olive oil. Make only three at a time and keep the filo covered with a slightly damp cloth. Place a piece of chicken onto each, add a teaspoon of char siu sauce, roll up like a spring roll, brush again with olive oil and sprinkle with toasted sesame seeds.
Place onto a tray and bake in a pre heated oven set at 185°C for 10 minutes or until golden.
Yoghurt sauce – Combine together the yoghurt, mint, paprika and garlic. Season well and serve with the chicken rolls.