Cabbage julienne 1.5 cup
Carrots julienne 1 cup
Capsicum julienne 3/4h cup
Salt and pepper to taste
Chicken cube 1
Chicken boiled/leftover and shredded 1/2cup
Soya sauce 3tbs (don’t add too much or the filling !makes the phyllo sheet soggy)
Chinese salt 2 tbs
Phyllo roll sheets
Saute all the above on high flame and adjust spices.
Set aside till it cools down so that the roll sheet doesn’t get all soggy.
Make rolls with the filling and seal the rolls with a mixture of flour and water to keep them from opening.
Deep fry or pan fry them and serve with ketchup or schezwan sauce.