INGREDIENTS

1kg chicken fillet - cut into small strips
3 medium carrots - small julienne pieces
2 onions - sliced finely
1 large green pepper - julienne small
1 small tin creamstyle sweet corn
half a cup boiled spaghetti
peri peri chicken masala
salt, black pepper
all gold tomatoe sauce

METHOD

marinate chicken in peri peri chicken masala,
salt, black pepper and tomatoe sauce.
cook in chicken in butter till water burns out
add in all the julienned vegetables, fry till
all vegies are tender.
add in creamstyle corn and spaghetti.
cook for a while.
remove from stove, allow to cool
add in finely chopped chives.
filling is now ready to be filled in the
springroll sheets..

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