I love spring rolls! Chicken, prawn, vegetable.. ugh you name it, it's for me! Oo yeah, with a nice bit of sweet chilli sauce on the side. Yummy!
I became quite obsessed with making the perfect spring roll. The perfect filling, the perfect crispy pastry, the perfect size and most importantly for me, the perfect spice! I just like to enjoy every bite what can I say! 😄
These Sweet Chilli Chicken Spring Rolls are perfectly crunchy on the outside and soft, flavorful and tender on the inside! They are not your usual take on a classic chicken spring roll, as i have added cheese and other veggies to break up the flavours, bu they are defiantly a recipe that you're going to want in your cookcook! 😋
Recipe
Crunchy filo pastry with a delicious and tender sweet chilli chicken filling mixed with veggies and a hint of spice!
Prep Time: 30-40 minutes
Cook Time: 20-25 minutes
Total Time: 1 hour
Servings: 35-40
Author: Zainab
Ingredients:
For the filling and wrapping;
½kg boneless chicken
1 bunch spring onions
1 large red bell pepper
75g baby plum tomatoes
75g chestnut mushrooms
200g cheddar cheese, grated
1 teaspoon chilli powder
1 teaspoon coarse black pepper
1 teaspoon garlic puree
1 teaspoon ginger puree
2 tablespoons light soy sauce
2 tablespoons extra virgin olive oil
6 tablespoons sweet chilli sauce
35-40 sheets filo pastry
For the sealing (the 'glue');
60g plain flour
60ml cold water
For frying;
Large deep pan
Vegetable oil or rapeseed oil
Method:
1. Begin by dicing the chicken to small pieces.
2. Add the oil, garlic puree and ginger puree to a medium deep pan and cook on a medium heat for 5 minutes with the lid on.
3. Add in the soy sauce and cook for a further under the chicken has slightly browned.
Note: Be sure to keep the lid on at all time so that the chicken stays lovely and moist.
4. Once the chicken has cooled, set aside in a bowl to cool fully.
5. Whilst the chicken is cooling, chop the mushrooms, baby plum tomatoes and red bell pepper into small pieces and add to a large mixing bowl.
6. Then slice a bunch of spring onions thinly and add them to the bowl as well.
7. Shred the chicken into small pieces using your hands or a knife and fork and add to the bowl.
8. Add in the sweet chilli sauce and cheese and give it a good mix.
7. Remove your filo pastry from the fridge (or freezer - allow to defrost fully in the packet before using) and begin to make the 'glue' for the rolls.
8. In a small bowl add in the flour and water and mix well. Be sure to remove all the lumps.
9. Peal one layer of filo pastry off and lay in a diamond shape (pointed side facing you) on a flat dry surface. Add 1-1 & ½ teaspoons of the mixture to one corner of the pastry, about 1-2 inches down. Fold over the corner that is facing you and tuck it under the mixture. Fold in the sides of the filo pastry tightly and roll towards the bottom of the pastry sheet until you see and upside down triangle.
10. Using your finger or the back of a teaspoon, add the flour and water mixture (the 'glue') to the exposed area that isn't wrapped - the edge of the pastry and continue to roll. Wipe the excess paste of to make the rolls nice and neat. Continue to do so for the remaining mix and sheets.
11. You can place the spring rolls in a freezer bag and freeze the spring rolls. Or you can cook them straight away.
12. Heat the vegetable oil in a large deep pan. Add in 5-6 spring rolls at a time and fry until golden brown.
13. Enjoy with some sweet chilli sauce or any sauce of your choice!
Notes
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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