This recipe will make deliciously crunchy on the outside Chicken, Potato and Spring Onion Rolls.

Makes 12-15 | Preparation Time: 10 minutes | Cooking Time: 30 minutes.

Ingredients required:

  • 300g Chicken (breast/boneless thigh, cut into small chunks)
  • 300g Potatoes (cut into cubes)
  • 3 Spring Onions (thinly sliced)
  • 1 teaspoon Coarse Black Pepper
  • 1/2 tablespoon Salt
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Garlic Paste
  • 1 tablespoon Olive Oil
  • 1 lemon
  • Frozen spring roll sheets (12-15 sheets)
  • Oil for frying
  • 1 Egg (lightly whisked, to seal the spring rolls)

Method:

  • Place the spring roll sheets under a damp cloth for a few hours.
  • Add the potatoes to a medium pan, cover with cold water, add a pinch of salt, bring to the boil and allow to boil for 4 minutes (or until the potatoes have softened). Drain and allow to cool a little.
  • Add the oil to a pan on medium/high heat, add in the chicken and spices, stir and cook the chicken for 10 minutes or until chicken is cooked through. Remove from the heat and allow to cool.
  • Add the chicken and potatoes to a food processor, and process until the chicken is shredded and potato has combined with the chicken. Return to the pan in which the chicken was cooked.
  • Add the spring onions and the juice of the lemon to the chicken/potato mixture, and combine the ingredients well.
  • Place a small handful of the chicken, potato and spring onion mixture onto a pastry sheet, roll and seal with the beaten egg. Repeat until the entire mixture has been used up.
  • Fry the spring rolls in hot oil, turning once to brown the rolls on each side.

Serve with your favourite sauce and enjoy 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *