Chicken, Potato and Spring Onion Rolls Recipe

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
• ½ 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:

1. Place the spring roll sheets under a damp cloth for a few hours.
2. 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.
3. Add the oil to a pan on a medium/high flame, add in the chicken and spices, stir and cook the chicken for 10 minutes or until chicken is cooked through. Remove from the flame and allow to cool.
4. 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.
5. Add the spring onions and the juice of the lemon to the chicken/potato mixture, and combine the ingredients well.
6. Place a tablespoon 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.
7. Fry the spring rolls in hot oil, turning once to brown the rolls on each side. Alternatively bake or air fry.

Serve with your favourite sauce and enjoy