An incredible twist on the spring rolls. The pineapple salsa is refreshing with the lime. Make it once and you’ll want them again and again.
2 chicken fillets
Half a red pepper
1 spring onion
4tbsps of sweet chilli
Spring roll wrappers
1 beaten egg
Oil for frying
1 bunch of chives
Half a pineapple
Juice of 1 lime
Put chicken on a baking tray with a pinch of salt, a tablespoon of curry powder and a drizzle of oil.
Place into the oven for 15-20 minutes at 180oC.
Dice half the red pepper nice and small.
Slice the spring onions at an angle.
Dice the cooked chicken into nice small chunks.
Add all the chicken, sping onions and red pepper into a bowl and drizzle in the sweet chilli sauce.
To make the salsa, dice up half a pineapple really small, slice up the chives small and then zest and juice the lime. Mix all really well in a bowl and set aside until serving.
Fill the spring roll pastry with the chicken mixture. 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 so keep it under a damp cloth.
Roll and tuck in each side as you roll the pastry over the filling.
Beat an egg and then brush the end with the beaten egg.
Double wrap to make sure they don’t break while cooking.
Fry in 1-2cm oil for 1 minute on each side until golden and crispy.
Once cooked drain on some kitchen paper. Now you can slice it at an angle with a serrated edge knife. Now time to plate it all up. Spoon on that salsa, stack on that amazing springroll (or 2 of them if your hungry) and then serve with a nice bit of salad, micro greens or rocket. Top tip dip them in sweet chilli sauce.