Spring Rolls

Serves 2
  • Steps
  • Ingredients


  1. Heat vegetable oil to 180C, hot enough to deep-fry.
  2. Place the mushrooms, spinach, coriander, ginger and garlic in a bowl and mix. Add the chicken, soy and curry paste. Mix well.
  3. 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.
  4. Deep fry in batches until golden and cooked through. Drain onto a wire rack.
  5. For the dipping sauce, place all ingredients into a mortar and use the pestle to grind together, transfer to a small bowl.
  6. 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.