Spring Rolls

Method

Preheat the oven to 180oC/400oF/gas mark 6. Put the chicken onto a baking tray and sprinkle with a pinch of salt and the curry powder, then drizzle with olive oil. Roast in the oven for 20–25 minutes. Dice the red pepper nice and small, and slice the spring onion at an angle. When the chicken is cooked through, allow it to cool slightly, then cut it into nice small chunks. Add the chicken, spring onion and red pepper to a bowl and drizzle in the sweet chilli sauce. Give it a really good mix with a spoon.

To make the salsa, dice up the pineapple really small, finely slice the chives and then zest and juice the lime. Mix all of these together really well in a bowl and set aside until serving. Using two wrappers per roll to double wrap, to make sure they don’t break while cooking, fill the spring roll wrappers with two tablespoons of the chicken mixture each, then roll the wrapper over the filling, tucking in each side as you do. Brush the open edge of each spring roll with beaten egg to seal it so the rolls don’t open while frying. Deep-fry the spring rolls in the sunflower/ vegetable oil on high heat for 2–3 minutes until golden and crispy. Once cooked, drain on some kitchen paper.

To plate, squeeze or pipe the gels onto each plate and then spoon on a nice pile of the salsa. Slice each spring roll at an angle with a serrated knife into three so it can stand up. Stack the three pieces of one amazing spring roll on each plate, then finish with the micro coriander.

Always a winner in my home place. My dad would eat ten of these at once. It’s a simple starter but getting the presentation right really elevates this recipe, especially when entertaining guests. If you can’t get your hands on spring roll wrappers, you can always use filo pastry. Just be careful it doesn’t dry out while you are preparing these, so keep it under a damp cloth.

Serves 4

 

Spring Rolls

4 chicken breasts
A pinch of sea salt
1 tablespoon curry powder Olive oil
1⁄2 red pepper
1 spring onion
4 tablespoons sweet chilli sauce 8 spring roll wrappers
1 egg, beaten
1 egg, beaten

For the salsa

1⁄2 fresh pineapple 1 bunch of chives 1 lime

To Garnish

Balsamic gel & Mango gel 
3 teaspoons micro coriander

Preparation / Cooking Steps:

Method

Preheat the oven to 180oC/400oF/gas mark 6. Put the chicken onto a baking tray and sprinkle with a pinch of salt and the curry powder, then drizzle with olive oil. Roast in the oven for 20–25 minutes. Dice the red pepper nice and small, and slice the spring onion at an angle. When the chicken is cooked through, allow it to cool slightly, then cut it into nice small chunks. Add the chicken, spring onion and red pepper to a bowl and drizzle in the sweet chilli sauce. Give it a really good mix with a spoon.

To make the salsa, dice up the pineapple really small, finely slice the chives and then zest and juice the lime. Mix all of these together really well in a bowl and set aside until serving. Using two wrappers per roll to double wrap, to make sure they don’t break while cooking, fill the spring roll wrappers with two tablespoons of the chicken mixture each, then roll the wrapper over the filling, tucking in each side as you do. Brush the open edge of each spring roll with beaten egg to seal it so the rolls don’t open while frying. Deep-fry the spring rolls in the sunflower/ vegetable oil on high heat for 2–3 minutes until golden and crispy. Once cooked, drain on some kitchen paper.

To plate, squeeze or pipe the gels onto each plate and then spoon on a nice pile of the salsa. Slice each spring roll at an angle with a serrated knife into three so it can stand up. Stack the three pieces of one amazing spring roll on each plate, then finish with the micro coriander.

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