FoodCoop Recipes
Chicken Satay Spring Rolls
Worthy of even the best festival food truck, these easy, nutty canapés are bang on for entertaining
Cook
40 minutes
Serves
10
Ingredients
200g leftover cooked chicken, shredded
1 large carrot, grated
1 red pepper, thinly sliced
120g pack Co-op mangetout, thinly sliced
4 spring onions, trimmed and finely sliced
6 tbsp Co-op smooth peanut butter
1 tbsp Co-op light soy sauce
1 tbsp sesame oil
1 tbsp Co-op sweet chilli sauce
Zest and juice of ½ lime
1 tbsp Co-op vegetable oil
10 sheets filo pastry
Method
Preheat the oven to 180°C/fan 160°C/gas 4
In a large bowl, mix together the chicken, carrot, pepper, mangetout and half the spring onion
In another bowl, mix the peanut butter, soy, sesame oil, sweet chilli, lime zest and juice with 2 tbsp water
Pour half into the chicken mix, add the veg oil and stir to combine.
Lay out a sheet of filo (covering the rest with a damp tea towel) and fold in half vertically. Spoon a tenth of the filling horizontally, about 2cm up from the bottom
Roll up into a sausage shape, tucking the ends in as you go, then transfer to a
lined baking tray
Repeat to make 10 spring rolls in total, then brush all over with the melted butter
Bake for 25-30 mins, until golden
Serve sprinkled with the spring onions and the remaining nutty sauce for dipping
Cook's tips
Top tip: shredded pork or cooked prawns would work really well here, too
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
965kJ / 230kcal (12%) | 9.9g | 2.5g | 5.4g | 0.75g |
Medium · 14% | Medium · 13% | Low · 6% | High · 12% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 23g.
