Chicken Spring Rolls

Chicken Spring Rolls

5 from 1 vote


Total Time 45 minutes
Servings 4 people


Spring rolls

  • 4 Manor Farm chicken breasts
  • 4 Manor Farm chicken drumsticks, skin on
  • 1 tbsp Curry powder
  • 4 tbsp Sweet chilli sauce
  • half Red pepper
  • 1 Spring onion
  • 1 Egg, beaten
  • 8 Spring roll wrappers
  • Olive oil
  • A pinch of salt

For the salsa

  • half Fresh pineapple
  • 1 Bunch of chives
  • 1 Lime

To garnish

  • Balsamic gel
  • Mango gel 
  • 3 tsp Micro coriander


  • Preheat the oven to 180oC/400oF/gas mark 6. Put the chicken onto a baking tray and sprinkle with a pinch of salt and the curry powder, then drizzle with olive oil. Roast in the oven for 20–25 minutes. Dice the red pepper nice and small, and slice the spring onion at an angle. When the chicken is cooked through, allow it to cool slightly, then cut it into nice small chunks. Add the chicken, spring onion and red pepper to a bowl and drizzle in the sweet chilli sauce. Give it a really good mix with a spoon.
  • To make the salsa, dice up the pineapple really small, finely slice the chives and then zest and juice the lime. Mix all of these together really well in a bowl and set aside until serving. Using two wrappers per roll to double wrap, to make sure they don’t break while cooking, fill the spring roll wrappers with two tablespoons of the chicken mixture each, then roll the wrapper over the filling, tucking in each side as you do. Brush the open edge of each spring roll with beaten egg to seal it so the rolls don’t open while frying. Deep-fry the spring rolls in the sunflower/ vegetable oil on high heat for 2–3 minutes until golden and crispy. Once cooked, drain on some kitchen paper.
  • To plate, squeeze or pipe the gels onto each plate and then spoon on a nice pile of the salsa. Slice each spring roll at an angle with a serrated knife into three so it can stand up. Stack the three pieces of one amazing spring roll on each plate, then finish with the micro coriander.

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