Cabbage leaf ‘spring rolls’ with chicken and asparagus

An alternative way of creating a delicious, nutritious ‘spring roll’. Great as a starter at dinner or as a lunch time meal.

Ingredients

Large Savoy cabbage leaves, blanched in boiling water for a couple of minutes
1 grated carrot
1 grated courgette
Grated white cabbage (1/4 cabbage)
Handful of powdered roasted blanched almonds\
Chinese 5 spice powder (1 teaspoon)
½ teaspoon ginger powder
Some chopped fresh coriander
Cooked and shredded chicken breast
Asparagus spears, blanched for a couple of minutes and cut lengthwise

Method

Mix all the filling ingredients together. Place a cabbage leaf on a large plate/board. Put the filling ingredients in the centre of the leaf, fold in the sides and roll up.