https://youtu.be/YXvL5g-eilI

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 🙂