Chicken and vegetable spring roll with curry mayonnaise
Recipe by Norbert Neylon
INGREDIENTS
(Serves 4)
Two large chicken breasts
Eight sheets of spring roll pastry
Half a red pepper
One carrot
Half a red onion
150g of white of leek
40g fresh coriander
60g hoisin sauce
Salt and pepper
One egg
Olive oil
For the curry mayonnaise
100g of good quality mayonnaise
10g of curry paste
METHOD
Cook the chicken and allow to cool fully. Once cool, chop into small even pieces. Place in a large bowl and leave to one side.
Cut the red pepper, carrot, red onion and leek into thin strips. In a large frying pan, sauté the vegetables in a little olive oil until just slightly softened and allow to cool in a sieve so as to remove any excess liquid.
Once cool, add the vegetables to the chicken. Next add the chopped coriander and hoisin sauce, season with salt and pepper and mix well.
Place one sheet of spring roll pastry in a diamond shape, brush lightly with egg yolk and place another sheet on top.
Next take some of the chicken and vegetable mixture and place into a barrel shape on the pastry rolling from one corner of the diamond shape to the other.
Tuck in the corners as you approach the end and seal by brushing lightly with egg yolk.
To make the curry mayonnaise, gently fry the curry paste to extract the flavour. Once cool, add to the mayonnaise.
If the mayonnaise mixture is a little thick, add two or three tablespoons of hot water and mix well.
Heat your fryer to 180 degrees Celsius, fry the spring rolls until golden brown. Remove any excess oil season with salt and serve with the curry mayonnaise.
Top tip
These can be made a day or two in advance and make a really nice starter for a dinner party or a nice lunch.
ABOUT THE CHEF
Norbert Neylon is the chef proprietor of The Oak Room Restaurant in Cavan since 2001.
The Oak Room moved to a new purpose-built building in May of 2017 on Bridge Street in Cavan Town.
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