Instructions: Slice chicken into short narrow strips. Peel and finely chop ginger and garlic. Finely chop spring onions De-seed red pepper and dice finely.

Heat 1 tbsp oil in frying pan. Fry garlic and ginger for 1 minute. Add in chicken. Fry until whitened.

Add in spring onion and red pepper. Stir-fry for 2 minutes.

Add in sherry, soy sauce, oyster sauce, sesame oil, salt and pepper.

Stir-fry for 2 minutes. Cool.

Beat egg. Sprinkle baking tray with cornflour. Take 1 sheet of rice paper.

Brush with a little beaten egg Top with another sheet of rice paper.

Place a tbsp of the chicken mixture in the centre of the layered sheets.

Brush edges with beaten egg. Fold edges over chicken. Brush with egg and roll tightly into a parcel. Place on cornfloured baking tray.

Repeat process, making 14 parcels. Heat oil in a wok or deep frying pan.

Deep-fry the parcels in batches till golden-brown.

Remove with slotted spoon. Drain on kitchen paper. Serve warm with soy and chilli dipping sauces.

NOTES : Makes 14

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