- Heat 1 tbsp of the vegetable oil with the sesame oil in a large frying pan over a moderate heat. Add the chicken and fry, stirring constantly, for about 5 minutes until almost cooked through.
- Add the green onions with the grated carrots and turai. Stir well to mix. Cover the pan, reduce the heat to low and cook, stirring occasionally, for 4 minutes.
- Stir in the bean sprouts with the water chestnuts and bamboo shoots and cook, uncovered, for a further 5 minutes, stirring occasionally. Stir in the soya sauce and sherry and season to taste. Remove from the heat.
- Now, stuff wonton wrapper or flio pastry, whichever one you're using. Using a sharp knife, cut the pastry/wrapper widthways into 3 strips, each measuring about 16 x 24cm. Lay these 18 strips in a stack. Lay the top strip lengthways on the work surface and place 1 heaped tbsp of the chicken filling along the end of the wrapper/strip closest to you, but not quite up to the edge. Fold the long edges of the pasty over the filling, then roll up. Lightly oil the end to seal. Place the roll seam-side down on a baking sheet and brush lightly all over with oil. Repeat with the remaining strips and filling.
- If deep frying, heat oil in a karhai on high heat till it smokes. Fry each roll, 2 at a time, till a rich golden brown. If baking, preheat the oven to 190°C.
- Bake the rolls for 12–15 minutes until golden and crisp. Transfer to a wire rack and allow the rolls to cool slightly before serving.
To give these rolls a Thai flavour, add 1 finely chopped stalk of lemon grass with the onions, then stir in juice of 1 lime and 3 tbsp chopped fresh coriander at the end of step 3. Omit the soya sauce and sherry.
To prepare in advance, make and bake the rolls up to a day ahead, then keep chilled. To serve, reheat them at 190°C/gas 5 for about 5 minutes.