Heat the olive oil and add the onion, chilli powder and garlic and soften slightly.
Add the turkey mince and cook until all the moisture has evaporated.
Add the flour and mix well, then add chicken stock, sweet chilli sauce and cook until you have a thick paste.
Add the fresh coriander, season well with salt and pepper and then cool.
Once cooled, place the mixture into all 8 tortillas; brush a little beaten egg around the edge of the tortillas.
Fold the bottom over to the centre, then fold both sides over to the centre, roll up and secure with a couple of cocktail sticks.
Deep fry 2 at a time for 5-7 minutes turning occasionally to brown and crisp up.
Serve hot with new potatoes.
© Phil Vickery