Curried Chicken Spring Roll with a Mango Salsa

Curried Chicken Spring Roll with a Mango Salsa

Ingredients - serves 4

2 skinless chicken breasts,

1oz curry powder,

Seasoning

Method

Sprinkle curry powder over chicken and season. Place chicken on a baking tray and drizzle some olive oil over it. Cook in hot oven 190°C/Gas Mark 5. Cook for 12-15 minutes or until firm to the touch. Remove from the oven. Leave to cool.

Filling

Fry in 1oz butter until soft:

¼ Head Savoy cabbage (sliced),

100g/4oz Shitake Mushrooms,

1 tablespoon chopped scallion,

2 tablespoons sweet chilli Sauce,

2 tablespoons chilli Jam,

1 teaspoon Chopped corriander,

Seasoning

Method

Dice chicken into small cubes. Add the rest of the ingredients. Mix well. Season to taste. Lay 1 spring roll wrapper onto the work surface, brush the edges with egg wash. Arrange the mixture in the wrappers in a cylinder shape. Fold up the bottom corner over the mixture then pull in the two other corners. Roll up over the top corner. Note that it is important not to let the wrappers dry out before they are filled. Also do not overfill them. Deep fry in clean oil 180°C/350°F for about 4-5 minutes until golden brown. Drain on kitchen paper.

Mango Salsa

1 Large ripe mango (peeled and cubed),

1 tablespoon red onion (finely diced),

1 tablespoon lime juice,

1 tablespoon sweet chilli sauce,

1 tablespoon chopped corriander

Method

To make salsa pour boiling water over the red onion this softens the raw flavour of the onion. Drain off the water. Mix the remaining ingredients and allow the flavours to combine and develop. Season to taste. To make a quick sauce deglaze a pan with one tablespoon of balsamic vinegar 1, tablespoon brown sugar, a dash of soy sauce, a large pinch of Chinese five spice and 100ml of beef stock and cook to a sauce consistency. To serve slice spring roll in three, place in center of plate, spoon salsa and drizzle sauce artistically around plate.

Serve and enjoy!