Recipes
Chicken satay spring rolls
These tasty Oriental rolls are so much fun to make – and baking them rather than frying them means they're lower in fat, too.
These tasty Oriental rolls are so much fun to make – and baking them rather than frying them means they're lower in fat, too.
(7 votes)
Cook: 45 Mins
Serves: 8
Price: £1.00 per serving
Nutritional Information
Each 100g serving contains
Energy
1223kj
292kcal
1223kj
292kcal
15%
Fat
12.6g
12.6g
Med
18%
18%
Saturates
3.3g
3.3g
Med
17%
17%
Sugars
5.8g
5.8g
Med
6%
6%
Salt
1g
1g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
1223kj/292kcal
Typical energy values per 100g:
1223kj/292kcal
Ingredients
200g cooked chicken
1 large carrot, peeled
2 spring onions, trimmed and sliced
1 small red pepper, de-seeded and finely chopped
100g frozen sweetcorn, defrosted
50g beansprouts
6 tbsp peanut butter
3 tbsp reduced salt soy sauce
2 tbsp sweet chilli sauce, plus extra for dipping
8 sheets filo pastry
15g butter, melted
2 tsp oil
2 tbsp sesame seeds
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Cut the chicken into bite-sized pieces and put in a large bowl.
2
Grate the carrots. Add to the chicken along with the spring onions, red pepper, sweetcorn and beansprouts.
3
In a separate bowl, mix together the peanut butter, soy sauce and sweet chilli sauce.
4
Add this peanut satay mixture to the chicken and vegetable filling, and stir thoroughly to mix together.
5
Lay a sheet of filo pastry on a work surface and fold in half (keep the other filo under a damp paper towel). Lay an eighth of the filling in a horizontal strip, 5cm up from the bottom of the pastry, leaving a 5cm gap at each side. Roll up into a sausage, then fold the ends under to seal. Transfer to a baking tray. Repeat with the rest of the filo and filling. Mix the butter and oil together, brush over the rolls and sprinkle with sesame seeds. Bake for 15-20 minutes.
6
Serve the spring rolls hot with a bowl of sweet chilli sauce for dipping.