Roast Turkey and Guacamole Spring Rolls

Leftover turkey with zesty, contemporary flavours makes a real change to the traditional foods of Christmas.  The spring rolls can be prepared in advance and cooked at the last moment.

Ingredients:
400g pack Filo Pastry
2 large eggs, beaten
2 x 113g tub  Guacamole Dip, or homemade guacamole
Half a 335g jar  Spiced Peach Chutney
250g cold roast turkey, shredded
410g can Mixed Bean Salad, drained and rinsed
125g pack  Gourmet Salad Leaves
 Chilli Dipping sauce and soured cream for serving

Instructions:
Brush 8 sheets of filo with beaten egg, then cover each with a second sheet of pastry.
Cover the prepared pastry with a clean damp cloth while preparing the rolls, to prevent it from drying out.

Turn the pastry with the short edge towards you. Place a little guacamole over the bottom third, leaving a 2cm border on either side. 

Top with 1tbsp chutney, some turkey and a spoonful of the bean salad. Turn the edges of the pastry in over the filling.

Brush the pastry with more egg then roll up to enclose the filling, press to seal and brush with even more egg. Make a further seven rolls. Place the finished rolls on a floured baking tray, cover and refrigerate if preparing in advance.  Bake the rolls in a preheated oven at 190.C  for 20 minutes until golden.

To serve, cut the rolls in half on the diagonal and place two or four halves on each plate. Garnish with the salad leaves and serve with chilli dipping sauce and soured cream.  Serves 8.