Curried Chicken Spring Rolls with Pineapple Salsa

A real family favourite on our lunch menu, I make this every Christmas for the family and my brother Karlous has been known to eat two or three of them. If you would prefer to cook these in the oven, simply preheat the oven to 180°C. Brush the tops and sides of spring rolls with egg wash and simply arrange on a baking sheet lined with parchment paper. Bake for 15-20 minutes until crisp and golden.

Ingredients


  • 2 x 150g (5oz) skinned chicken breast fillets
  • sea salt and freshly ground black pepper
  • 1 tblsp mild curry powder
  • rapeseed oil, for cooking
  • knob of butter
  • 1/4 head savoy cabbage, tough stalk removed and leaves finely shredded (about 200g/7oz)
  • 1/2 red onion, thinly sliced
  • 1 spring onion, finely chopped
  • 100 g (4oz) shitake mushrooms, trimmed and sliced
  • 3 tblsp sweet chilli sauce
  • 3 tblsp chilli jam, plus extra to serve (page 248)
  • 1 tblsp chopped fresh coriander
  • 4 x 30cm (12in) spring roll wrappers, thawed if frozen
  • egg wash (made with 1 egg and 1 tbsp milk), to glaze
  • groundnut oil, for deep-frying

Chilli jam (makes 450ml)
  • 2 tblsp olive oil
  • 2 onions, roughly diced
  • 2 red peppers, cored, seeded and roughly diced
  • 1 garlic clove, crushed
  • 1 red chilli, finely chopped
  • 1 tblsp tomato purée
  • 50 g (2oz) light brown sugar
  • 4 ripe tomatoes, diced
  • 1 tblsp balsamic vinegar
  • 1 tblsp dark soy sauce
  • sea salt and freshly ground black pepper

Pineapple salsa
  • 1 small ripe pineapple, peeled, cored and finely diced
  • 1 small roasted red pepper, finely diced (from a jar is fine)
  • 2 tblsp sweet chilli sauce
  • 1 tblsp rapeseed oil
  • 1 tblsp chopped fresh coriander
  • 1 tblsp shredded fresh basil
  • sea salt and freshly ground black pepper

Mango gel
  • 5g agar agar
  • 500 ml (18fl oz) mango coulis (shop bought)

Method

  1. Preheat the oven to 180°C (350°F/gas mark 4).
  2. Place the chicken in a baking dish and season, then sprinkle over the curry powder. Drizzle over a little rapeseed oil and add 1 tablespoon water into the tin – this stops the chicken from drying out. Bake for 15–20 minutes, until cooked through and tender. Leave to cool, then dice into 1cm (1/2in) cubes.
  3. Heat the butter in a frying pan with a dash of rapeseed oil over a medium heat. Add the cabbage, red onion and spring onion. Toss until almost tender, then add the shitake mushrooms. Toss again for 2–3 minutes, until the mushrooms begin to wilt. Add the chilli sauce, chilli jam and coriander and toss until combined. Season to taste.
  4. Lay out one spring roll wrapper on a clean work surface. It’s important not to let the wrappers dry out, so keep them covered with a clean, damp tea towel until you need them. Imagine a diagonal line across the centre of the wrapper – brush the egg wash above that line and spoon the chicken mixture onto the centre along the line. Be careful not to overfill the spring rolls or they can burst during cooking. Fold the bottom corner up over the mixture, then turn the two outside corners in and roll up to meet the eggy corner to stick. Repeat to make the remaining 3 rolls.
  5. Heat the groundnut oil in a deep-fat fryer or half fill a deep-sided pan to 180°C (350°F). Deep-fry 2 of the spring rolls for 4–5 minutes, until the spring rolls are golden brown, turning halfway through. Drain on kitchen paper and keep warm in a low oven or loosely covered with foil while you cook the remaining rolls.
  6. To serve, slice each spring roll into three and arrange on warmed plates with the pineapple salsa and chilli jam. Garnish each plate with the mango gel, balsamic gel and micro coriander.
Chilli jam
  1. Heat the olive oil in a heavy-based pan on a medium heat. Add the onions, red peppers and garlic and sauté for 2 minutes, until just beginning to soften. Stir in the chilli and tomato purée and cook for 3 minutes, stirring occasionally.
  2. Stir in the sugar, tomatoes, balsamic vinegar and soy sauce and pour in 300ml (1/2 pint) of water to just cover. Simmer for 45–50 minutes, until well reduced and thickened, stirring occasionally.
  3. Remove the chilli jam from the heat and leave to cool completely, then tip into a food processor or liquidiser and blend to a purée. Pass through a sieve set over a bowl and season to taste. Transfer to a rigid plastic container and store in the fridge. Use as required.
Pineapple salsa
  1. Place the pineapple in a bowl and stir in the roasted red pepper, sweet chilli sauce, rapeseed oil, coriander and basil. Season to taste. Cover with clingfilm and set aside at room temperature until needed. Use as required.
  2. Variation - Mango Salsa: Replace the pineapple with 2 firm ripe mangoes that have been peeled and finely diced, with their stones discarded.
  3. Cook ahead - This salsa is much better made fresh, but it can be left at room temperature for up to 2 hours until needed.
Mango gel
  1. Place the agar agar in a pan with the mango coulis and blitz until smooth with a hand blender. Bring to the boil, remove from the heat and leave to set in the fridge for 20 minutes. Transfer to a food processor and blend again until smooth. Place in a squeezy bottle and use as required.
  2. Variation - Balsamic Gel: Replace the mango coulis with 400ml (14fl oz) balsamic vinegar, 100g (4oz) caster sugar and use 7g (1/4oz) agar agar.




X
Join

Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register