Makes about 9 Spring Rolls
- 9-10 sheets spring roll pastry (available in some Tescos and most Asian food stores in the frozen section)
- 300 grams cooked shredded chicken
- 50 grams grated cheese
- 3 finely chopped spring onions (about 25 grams)
- 1 tbsp finely chopped fresh coriander
- 100 grams taco sauce
- Begin by heating a pot of oil or deep fryer to 160-170°c.
- In a large mixing bowl, add the shredded cooked chicken, cheese, spring onions, coriander and taco sauce.
- Mix together until all the ingredients are coated in sauce.
- Place the spring roll sheets onto a plate and cover with a damp cloth or damp piece of kitchen roll.
- Peel off one sheet at a time and place onto a clean chopping board.
- Take a heaped tablespoon of the chicken mixture and form a small log in the bottom right hand corner.
- Take the bottom right corner and roll it up over the chicken mixture. Once about halfway, take the sides and fold them over the roll and continue rolling, as if you were rolling a burrito.
- Once you reach the end corner, dip your finger in a little bit of water and brush over the remaining corner. Roll up tightly to seal and place onto a plate.
- Continue this process with the rest of the chicken mixture until you have used it all.
- Once the oil is hot, carefully lower the spring rolls into the hot oil. Depending on what size saucepan/ deep fryer you have you will likely have to do this in batches.
- Cook for 5-6 minutes until they turn an even golden brown colour.
- Carefully remove from the oil and place onto a tray lined with kitchen paper to drain off the excess oil.
- When frying the spring rolls, be careful not to overcrowd the saucepan/deep fryer. Start off by frying 3-4 and see how you go. There should be enough room that you can move them around as they fry. Too many in the pot/fryer at the same time may lead to undercooked or unevenly cooked spring rolls.
- These spring rolls are best eaten hot and fresh. However, you may store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for 5-10 minutes to serve.
- Pay close attention to the temperature of the oil. Too hot and it may burn the spring roll or cause it to unravel. Too cold and they may not turn brown. Use a thermometer if possible if using a saucepan or test the oil by dropped a small piece of bread into the oil. If it bubbles and starts to turn brown within a few seconds, it is ready.
- The spring rolls can also be baked if you prefer, cook at 180°c for 15-20 minutes until golden brown and crispy.