Chicken Spring Rolls
These spring rolls have been a family favourite for many years now and are still a hit any time that I make them. They are nothing at all like a traditional spring roll but are delicious none the less!
I will often make a double batch, rolling up to sixty of these delicious morsels at a time so that I can freeze what don’t get eaten for another day.
These can be served with just about anything – sweet chilli sauce, soy sauce, ranch dressing, mayonaise or tzatziki just to name a few!!
Ingredients
1 kg chicken breast
8 tablespoons cajun seasoning
4 tablespoons plain flour
2 packets of frozen spring roll wrappers
peanut or vegetable oil for frying
Instructions
1
Combine cajun seasoning and flour in a bowl and mix well to combine.
Cut chicken breasts into 1 cm strips across the breast and toss in the cajun mixture.
Remove spring roll wrappers from freezer to defrost.
2
Heat 2-3 tablespoons of oil in a large frying pan until very hot. Quickly sear the chicken pieces on all sides to cook the spice mixture. Set aside on paper towel to drain and wipe out the frying pan.
3
Take a spring roll wrapper and place on a clean work surface with the point towards you (it should look like a diamond not a square).
Place one piece of chicken across the wrapper, about 2 cm up from the bottom. Fold the bottom point up over the chicken and roll over once. Fold in the left side and roll up and over once before folding in the right side and rolling all the way to close. Seal the top point with a touch of water.
4
Return the frying pan to the heat with another 4 -6 tablespoons of the oil - enough to cover the base of the pan. When very hot, cook the spring rolls in batches until golden brown on all sides. This should take about 2 minutes per batch.
5
Preheat over to 200 degrees. Place the spring rolls on a baking paper lined try and cook for 12 minutes.
