Blanch the carrot, cabbage and spring onions in boiling water for 1 minute. Drain, then plunge into a bowl of cold water to refresh. Drain again and pat dry with paper towel. Put the vegetables in a large mixing bowl with the chicken, ham, onion, breadcrumbs, herbs and seasoning. Mix together well, then set aside.
Preheat the oven to 190 degrees C. Halve each filo pastry sheet lengthways and then trim to a strip measuring 36 x 12cm. Mix the olive oil and margarine together.
Brush one pastry strip lightly with the oil and margarine mixture. Place an eighth of the filling at one end, shaping it into a sausage. Roll up the filling inside the pastry, folding in the long sides as you go, to make a spring roll-shaped parcel. Place on a baking tray and brush with a little of the oil and margarine mixture. Repeat to make another seven parcels.
Score a few diagonal slashes on top of each parcel. Sprinkle with the sesame seeds. Bake for 30 minutes or until the pastry is golden.
Meanwhile, put all the ingredients for the relish in a screw-top jar, season and shake well.
Arrange the salad leaves on serving plates, place a filo roll on each and drizzle with the relish.
Made these today for our Book Club lunch. They were very well recieved and everbody wanted the recipe. I prepared the chicken mince mixture the night before and made the rolls an hour before I left. I will certainly be making these again! - 01 Dec 2010