Step 1

Remove the spring roll pastry from the fridge to defrost.

Step 2

Melt the butter on a medium heat in a frying pan.

Step 3

Add the onion, cabbage, celery and carrot to the frying pan and cook until soft.

Step 4

Add the lamb and the chicken stock cube and cook until heated through. Add the flour and mix in.

Step 5

Lay out 1 pastry sheet at a time keeping the rest under a moist clean tea towel. Lay 3 tbsp of mixture at the bottom centre of the sheet and fold the sides in to the middle and roll.

Step 6

Brush the end with egg to adhere to the pastry. Cover rolls with a moist tea towel. Repeat until all the mixture is used.

Step 7

Heat the oil in a frying pan. It is ready when you drop a tiny corner of pastry in and it sizzles in the oil.

Step 8

Add all of the spring rolls to the oil and cook until golden.

Step 9

Drain on paper towel. Serve with sweet chilli sauce.