Name: Green curry chicken spring rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon bought green curry paste; 1/4 cup lemon juice; 2 cup shredded barbecued chicken; 8 frozen spring roll wrappers, thawed; 50 gram snow peas, thinly sliced; egg white, lightly whisked, to brush; vegetable oil, to deep-fry; 1/4 cup sweet chilli sauce; 8 baby cos lettuce leaves; 1/4 cup coriander leaves

Green curry chicken spring rolls

These crispy spring rolls will be ready to eat in just half an hour. They're great as an appetiser or cook up a batch next time you're expecting a crowd over.

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

1 tablespoon bought green curry paste

1/4 cup lemon juice

2 cup shredded barbecued chicken

8 frozen spring roll wrappers, thawed

50 gram snow peas, thinly sliced

egg white, lightly whisked, to brush

vegetable oil, to deep-fry

1/4 cup sweet chilli sauce

8 baby cos lettuce leaves

1/4 cup coriander leaves

Method

1.Combine curry paste and 2 tablespoons of the lemon juice in a bowl. Add chicken; mix until well combined.

2.Place spring roll wrappers on a clean work surface with a corner facing you. Divide chicken mixture and snow peas equally among wrappers. Fold bottom corner over filling, then fold in sides. Brush edges with egg white; roll up firmly to enclose filling.

3.Heat oil in a wok or heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry spring rolls, in batches, for 3 minutes or until golden. Using a slotted spoon, transfer rolls to paper towel.

4.Combine remaining juice and sweet chilli in a bowl. Serve spring rolls in lettuce cups with coriander leaves and sweet chilli sauce.