Put your spring roll making skills to the test- these mild spring rolls make a delicious party snack!
Ingredients:
- 15ml of sunflower oil
- One onion, finely diced
- 500g of chicken mince
- One sachet (47g) Knorr Thai Green Curry Dry Cook-In Sauce
- 30ml Knorr Creamy Sweet Chilli Salad Dressing
- One medium-sized carrot, peeled and grated
- 60ml of fresh coriander, chopped
- One 300g of pack spring roll pastry
- 125ml of mayonnaise
- 60ml of Knorr Creamy Sweet Chilli Salad Dressing
Method:
- To make the spring rolls- heat oil in a frying pan and cook the onion until tender.
- Add the chicken mince and cook stirring to break up the lumps until browned.
- Stir in the contents of the sachet of Knorr Thai Green Chicken Curry Dry Cook-In Sauce, Knorr Creamy Sweet Chilli Salad Dressing and carrot.
- Allow to cook for a further 10 to 15 minutes stirring occasionally then remove from the heat, stir through the coriander and allow to cool.
- Place a sheet of spring roll pastry onto a clean work surface.
- Spoon about two tablespoons of the chicken mixture into the corner of the pastry closest to you.
- Brush the corners and edges with water to seal.
- Roll up the pastry to enclose the filling folding in the sides as you go.
- Heat oil in a wok or pan and fry the spring rolls in batches until golden brown.
- Remove from the oil and drain on a paper towel and serve immediately.
- To make the sweet chilli mayo, combine the mayonnaise and Knorr Creamy Sweet Chilli Salad Dressing.
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