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Chicken In Spring Roll Wrappers Recipe

by Global Cookbook

Ingredients

500 gm chicken breast 6 x spring onions 8 x coriander stalks, leaves and stalks minced 2 x cloves garlic 8 x shiitake mushrooms 3 Tbsp. dry sherry 1 tsp sugar

3 Tbsp. fish sauce 1 tsp Habanero chilli sauce 16 lrg spring roll wrappers 1 c. coriander leaves 1 tsp palm sugar 2 Tbsp. fish sauce 150 ml coconut cream two limes, juice of l00 g. roasted macadamia nuts

Directions

1. Place all the ingredients in the first column in a food processor and mince finely.
2. Place a spring roll wrapper on a work surface and place 1 Tbsp. of chicken mix in one corner. Roll up, spring roll fashion, tucking sides in as you roll. Continue rolling skins and chicken in this way till all ingredients are used up.
3. Deep fry (or possibly shallow fry if preferred) in peanut oil heated to 170c. for 5 min till golden and crisp. Drain on kitchen towels and serve warm.
4. (I like to cut one to check which they are cooked through).
5. To make the coconut sauce, process all ingredients in a food processor till creamy.
6. Serve the chicken rolls cut on the diagonal, and standing up on their base if possible, with coconut and soy sauces to dip.

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