CHICKEN AND JALAPEÑO SPRING ROLLS

Spring roll wrappers can be found at your supermarket or in the freezer at your local deli or Asian grocer.

Makes 10 large spring rolls • Preparation: 30 minutes Cooking time: 15 minutes

• cornflour

• 12 spring roll wrappers

(24 x 24cm)

• oil for deep-frying

FILLING

• 500g chicken breasts, cooked and chopped

• a generous pinch each ground cumin and coriander

• salt and pepper

• 250ml corn kernels

• 2 pickled jalapeño chillies, finely chopped (with or without the seeds)

• 1 small white onion, finely chopped

• 250g mozzarella, coarsely grated

1 Make the filling Mix the chicken with the cumin and coriander and season with salt and pepper to taste. Add the rest of the filling ingredients and mix through.

2 Mix a little cornflour in a bowl with enough water to form a paste (this is the ‘glue’ that will hold the spring roll wrappers together).

3 Remove the wrappers from the packet and cover with a damp cloth to prevent them from drying out. Lay a wrapper on a clean work surface and brush the edges with the cornflour paste. Spoon a generous amount of filling onto one wrapper; leave about 1cm open on the edge closest to you. Shape the filling into a line along the length of the wrapper. Leave 3cm open on either side of the filling. Fold the edges over the filling, then roll the wrapper from the bottom up over the filling to form a ‘cigar’. Repeat the process with all the wrappers; make sure they hold together well.

4 Heat the oil and deep-fry the rolls in batches until golden-brown.

Drain on kitchen paper and serve hot.