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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!

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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