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Spring Rolls
- Steps
- Ingredients
Steps
- Heat vegetable oil to 180C, hot enough to deep-fry.
- Place the mushrooms, spinach, coriander, ginger and garlic in a bowl and mix. Add the chicken, soy and curry paste. Mix well.
- Lay two filo sheets flat, cut into quarters, place a heaped tablespoon of the mixture into the middle, fold the sides in and roll. Repeat with remaining filo and mixture. Brush edges with egg wash to seal.
- Deep fry in batches until golden and cooked through. Drain onto a wire rack.
- For the dipping sauce, place all ingredients into a mortar and use the pestle to grind together, transfer to a small bowl.
- Place the spring rolls onto a serving plate with some English spinach leaves, scatter with coriander leaves with the dipping sauce to the side to serve.
