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1
Put the chicken on a flat surface and cut it into very small cubes.
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2
Add the apple and onion and, using a very sharp, heavy knife, chop the mixture into a fine mass.
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3
Heat the butter in a heavy skillet and add the chicken mixture, stirring to blend.
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4
Add the curry powder,tomato paste, salt and pepper, stirring to blend well.
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5
Continue cooking, stirring contantly to prevent sticking on the bottom.
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6
Cook five minutes and remove from the heat.
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7
Turn the mixture out onto a flat platter and smooth it over.
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8
Let cool.
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9
Line a flat surface with a damp, thoroughly wrung-out clean cloth.
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10
Place one round of rice paper on this.
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11
Cover with another damp cloth.
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12
Stack the remaining pieces of rice paper and towels on top, ending with a damp cloth.
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13
Let stand until rice paper rounds are softened.
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14
Cut each round of rice paper into eight pie-shaped wedges of more or less equal size.
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15
Spoon about two teaspoons of the chicken mixture onto each pieshaped wedge, placing it away from the point of each piece.
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16
Wrap the filling neatly to enclose.
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17
Brush the bottom of a skillet lightly with butter and add the filled packages.
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18
Cook about 30 seconds on one side and turn.
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19
Cook about 30 seconds on the second side and serve.
