Spring roll of filo pastry with chicken and sweet potato
Heat 1 tablespoon of oil and stir-fry in the potato cubes until done.
Add the ginger, garlic and chicken breast and stir fry for a few minutes until the chicken is tender.
Stir in the red pepper and spring onions, season with salt or fish sauce and let cool. Keep the filo pastry covered, it dries out quickly causing it to break.
Preheat the oven to 180ºC. Divide the filling into 8 portions. Spread 1 sheet of dough lightly with oil. Fold the sheet double and place a portion of filling in the width. Brush the edges of the dough with oil. Fold the sides of the dough over the sides of the filling and roll up from the bottom to a firm spring roll.
Place the spring rolls with the seam down on the baking sheet. Brush around lightly with oil and sprinkle with the sesame. Bake in the oven in about 20 minutes until golden brown.
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