Curried Chicken Spring Roll with a Mango Salsa
Serves 4
Curried Chicken Spring Rolls
Ingredients
2 chicken breasts, skinned (Bord Bia Quality Assured)
Sharwoods mild curry powder
Filling
¼ head savoy cabbage – the leaves shredded finely
100g/4oz shitake mushrooms
1 tabsp chopped scallion
2-3 tabsps sweet chilli sauce
2-3 tabsps chilli jam
1 tsp chopped coriander
1 oz butter
Seasoning
Egg wash
2 yolks, 1 egg and 1 tabsp milk
Method
Sprinkle curry powder generously over the chicken breasts and season. Place the chicken in a baking dish and drizzle some olive oil over it. Add a tablespoon or two of water – this stops them from drying out. Cook in a preheated oven for 15-20 minutes until tender. Allow to cool.
Heat a knob of butter in a frying pan with a dash of olive oil. Add the spring onions and cabbage. Toss until almost tender and then add the shitake. Toss again until the mushrooms begin to wilt. Dice the chicken into small cubes. Add the rest of the ingredients and mix well. Season to taste.
Lay out 1 spring roll wrapper on your counter, brush with egg wash just on one side and spoon on the chicken mixture in a cylindrical shape. Fold the bottom corner over the mixture, then turn in the two outside corners and roll up. It is important not to let the wrappers dry out so keep the extra wrappers covered with a damp tea towel. Also do not overfill the spring rolls or they can burst during the cooking.
Deep fry in clean oil at 180C/350F for about 4-5 minutes until golden brown. Drain on kitchen paper. Do not put too many spring rolls in the saucepan at once, do about 3 at a time. You may also deep fry the spring rolls in advance and then reheat them in the oven if you wish.
Mango Salsa
Ingredients
1 ripe mango, peeled (try Indian mangoes if available
1 tablespoon chopped basil
1 tabsps olive oil
1 small red pepper, roasted and finely diced
2 tablespoons sweet chilli sauce
Coriander, chopped
Method
Cut mango into a fine dice, stir in the sweet chilli sauce, red pepper, olive oil, chopped coriander and basil, add seasoning to taste.
Brush spring roll pastry all over with egg wash, spread out mixture and fold.
To Serve
Slice the spring rolls in three, place in the centre of the plate and spoon the salsa around.
Note: The spring rolls made be made up 2-3 hours in advance. The mixture may be made up 1-2 days earlier but you cannot leave the spring rolls wrapped overnight as the juices can seep through the spring roll.
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