Mini Rolls with Meat and Cucumber
Rinse meat, pat dry, trim and cut into fine strips. Peel carrot and cut into small cubes. Rinse, trim and cut scallions into narrow rings. Peel garlic and ginger and finely chop. In a pan, heat oil and brown meat on all sides. Add garlic, ginger, carrot and scallions, toss briefly and season with salt and pepper. Season with Sambal to taste, remove from heat and let cool.
Spread out filo pastry sheet, brush with butter and cover with a second sheet. Cut into 12 x 12 cm (approximately 4 3/4 x 4 3/4 inch) squares. Place some of the filling on one side, fold to the middle about 1 cm (approximately 3/8 inch) and roll up the sheet. Brush ends with egg white and press well. In a saucepan, heat oil and fry rolls until golden brown. Remove with a slotted spoon, drain on paper towel and serve with slices of cucumber and spicy chilli dip.