Bobotie Spring Roll

• 25g butter
• 30 ml olive oil
• 15 ml grated fresh ginger
• 15 ml brown sugar
• 7 ml curry powder
• 7 ml tumeric
• 5 ml salt
• 1 onion finely chopped
• 500g mince
• 1 slice white bread, crusts removed soaked in milk
• 125ml milk
• 25ml chutney
• 10ml apricot jam
• 15 ml tomato sauce
• 500g phyllo pastry
• melted butter
• oil for deep frying

Melt the butter and olive oil in a heavy based saucepan and add the brown sugar, onion, ginger, curry powder, tumeric and salt.
Saute until the onions are tender. Add mince and brown slightly. Mash the white bread with a fork and add to the mince along with the chutney, jam and tomato sauce.
Simmer for 15 minutes and allow to cool.
Cut two layers phyllo pastry into squares. Top each square with a little of the mince mixture, fold in the sides and roll up. Brush the loose ends with butter to secure.
Heat the oil and fry the rolls until golden.
Drain and serve hot with mango chutney.