Thai chicken spring rolls with sweet chilli mayo

Thai chicken spring rolls with sweet chilli mayo

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Put your spring roll making skills to the test – these mild spring rolls make a delicious party snack!

  • Recipe servesMakes 18
  • Preparation time15 minutes
  • Cooking time35 minutes

Ingredients

  • For the spring rolls:
  • 15 ml sunflower oil
  • 1 onion, finely diced
  • 500 g chicken mince
  • 1 sachet KNORR Thai Green Chicken Curry Dry Cook-in-Sauce
  • 30 ml KNORR Creamy Sweet Chilli Salad Dressing
  • 1 carrot, peeled and grated
  • 60 ml fresh coriander, chopped
  • 1 x 300 g pack spring roll pastry
  • Oil for frying
  • For the sweet chilli mayo:
  • 125 ml mayonnaise
  • 60 ml KNORR Creamy Sweet Chilli Salad Dressing

Method

  • To make the spring rolls – heat oil in a frying pan and cook the onion until tender
  • Add the chicken mince and cook stirring to break up the lumps until browned
  • Stir in the contents of the sachet of KNORR Thai Green Chicken Curry Dry Cook-in-Sauce, KNORR Creamy Sweet Chilli Salad Dressing and carrot
  • Allow to cook for a further 10-15 minutes stirring occasionally then remove from the heat, stir through the coriander and allow to cool
  • Place a sheet of spring roll pastry onto a clean work surface
  • Spoon about two tablespoons of the chicken mixture into the corner of the pastry closest to you
  • Brush the corners and edges with water to seal
  • Roll up the pastry to enclose the filling folding in the sides as you go
  • Heat oil in a wok or pan and fry the spring rolls in batches until golden brown
  • Remove from the oil and drain on paper towel and serve immediately
  • To make the sweet chilli mayo combine the mayonnaise and KNORR Creamy Sweet Chilli Salad Dressing
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