Wed, 28 June 2017
Chef Adrian Martin was in the kitchen with this delicious fake away curried spring rolls.
(Serves 4)
Ingredients:
2 chicken breasts
Sea salt
1 tbsp curry powder
Olive oil
½ red pepper
1 spring onion
4 tbsp sweet chilli sauce
8 spring roll wrappers
1 egg
Olive oil
For the Salsa:
½ fresh pineapple
1 bunch of chives
1 lime
Method:
Preheat the oven to 180C
Put the chicken onto a baking tray and sprinkle with a pinch of salt and the curry powder, and then drizzle with olive oil. Roast in the oven for 20-25 minutes.
Dice the red pepper nice and small, and slice the spring onions at an angle. When the chicken is cooked through, 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 those together really well in a bowl and set aside until serving.
Fill the spring roll wrappers with two heaped tablespoons of chicken mixture each, and then roll the wrapper over the filling, tucking in each side as you do. Double wrap to make sure they don’t break while cooking. 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.
Beat the egg and then brush the open edge of the spring roll with it to seal, so the rolls don’t open while frying.
Fry the rolls over a medium heat in 1-2cm of olive oil for 1 minute on each side until golden and crispy. Once cooked, drain on some kitchen paper.
To serve, spoon some of the salsa onto a plate. Then slice the rolls at an angle with serrated knife. Stack two amazing spring rolls on top of the salsa and then serve with a nice bit of salad, micro greens or rocket. These are even better dipped in some extra sweet chilli sauce.
