Ingredients

Filling

• 15 ml (1 Tbsp) oil
• 400 g chicken mince
• 2 garlic cloves, crushed
• 200 g packet ready shredded coleslaw mix (carrot and cabbage)
• 1 x 227 g Rhodes Quality Pineapple Pieces in Syrup, drained
• 10 ml (2 tsp) Bisto Cornflour
• 30 ml (2 Tbsp) soy sauce
• salt and freshly cracked black pepper.

To assemble

• 500 g roll prepared phyllo pastry, defrosted
• melted butter for brushing

to serve: sweet and sour sauce,Heat the oil in a large frying pan over high heat.

Method

1. Add the chicken mince and stir fry quickly, breaking up with the back of a spoon.
2. Add the garlic and cook for a few minutes more.
3. Add the coleslaw.
4. Cook until the vegetables are wilted.
5. Stir in the Rhodes Quality Pineapple Pieces in Syrup.
6. Stir in the Bisto Cornflour and the soy sauce.
7. Season to taste.
8. Set the filling aside to cool.
9. Peel off one piece of phyllo pastry.
10. Brush well with butter.
11. Place a second layer on top and brush with butter.
12. Repeat with the third layer of butter, keeping the remainder of the roll covered under a damp tea towel.
13. Slice the phyllo pastry sheet into 4 or 6 even strips.
14. Place a generous tablespoon of filling at the bottom edge in the centre of each piece.
15. Fold the two long edges over the filling.
16. Brush the length on both sides of the filling with butter.
17. Roll up lengthwise.
18. Secure the end down with butter.
19. Repeat with the remaining filling and pastry.
20. Place the phyllo rolls on a baking sheet and bake in an oven preheated to 180C for 25 minutes or until crisp and evenly golden.
21. Serve hot with sweet and sour sauce.