• 20 cabbage leaves
• 20 spring roll wrappers 12 cm/in square Chicken veg. filling
• 250 gms boneless chicken cut into strips
• 125 gms cabbage (chopped)
• 125 gms carrot (chopped)
• 125 gms green capsicum chilli (pepper)
• 2 table spoon soy sauce
• 2 table spoon tomato ketchup
• 1/2 tsp aji-no-moto
• salt for taste
• 2 table spoon oil (vegetable oil for deep-frying)

For Stuffing

• 100g basmati rice
• 250g beef or meat mince
• 3 tbsp olive oil
• 2 medium onions finely chopped
• 2 garlic cruched
• 2 tbsp pine nuts
• 3 medium tomatoes finely chopped
• 1\2 tsp cummin
• 1\2 tsp allspice powder
• 1 tbsp dried mint lemon juice for sprinkle

Cook the rice in boiling water for 8 minutes and drain; saute the onions, garlic and pine nuts untill golden brown. then add the mince stir well for 5 minutes. add tomatoes, mint, cummin and all spice powder, simmer the mixture 3-4 minutes. add cooked rice and mix.

In boiling water plunge the cabbage leaves for 30 seconds. then spread the leaves on a wooden board and cut out the cores. place a portion of stuffing on each leaf and roll into neat packet. Preheat the oven to 180C. Place the rolls in shallow casserole dish and add enough water to almost cover. make sure rolls wrapped tightly. Cover and cook for 30 minutes.

Serve hot with sprinkled lemon juice.