Thai chicken spring rolls with sweet chilli mayo
Put your spring roll making skills to the test – these mild spring rolls make a delicious party snack!
Feeds
18People
Preparation time
50Min.
Difficulty
easy
Ingredients
- ungrouped
- 15 ml sunflower oil
- 1 onion, finely diced
- 500 g chicken mince
- 1 sachet Knorr Thai Green Curry Dry Cook-in-Sauce
- 30 ml Knorr Creamy Sweet Chilli salad dressing
- 1 carrot, peeled and grated
- 60 ml fresh coriander, chopped
- 1 300 g pack spring roll pastry
- oil (for frying)
- 125 ml mayonnaise
- 60 ml Knorr Creamy Sweet Chilli salad dressing
Preparation method
- ungrouped
- 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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