Filo tips with spicy minced meat and sweet chili sauce

In a blender, mix the vinegar, sugar, ginger, red pepper and garlic with 100 ml of water (the mixture does not have to be completely uniform).

Heat the mixture in a saucepan for 5 minutes.

Mix the cornstarch with 2 teaspoons of water, add to the vinegar-chilli mixture, boil for 5 minutes to a syrupy sauce and let cool.

Heat 1 tablespoon of oil in a frying pan and fry the onion glassy.

Add the paprika and cumin powder and fry the minced meat.

Season with salt and pepper.

Fold the filo sheets open and cut into quarters.

Spoon some chopped meat into a corner of each sheet of dough.

From the point where the mixture lies, roll the dough half in diagonal direction.

Then fold in the points on the side and roll up.

Heat a layer of oil in a pan to 175 ° C and fry the rolls for 1-2 minutes.

Drain on kitchen paper and serve with the home-made chili sauce.