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
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..