Chicken spring rolls

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Kalinka’s fam­ily recipe for chicken pie in­spired these lit­tle spring rolls which can be served as light fin­ger food.


In­stead of white sauce, the fill­ing con­tains soy sauce and vine­gar, which gives it a lovely Asian flavour com­bined with the fresh­ness of co­rian­der and lime. Phyllo pas­try is also a health­ier al­ter­na­tive to puff pas­try.

SERVES 8-10 Prepa­ra­tion time: 40 min Mar­i­nat­ing time: 30 min Cook­ing time: 40 min Bak­ing time: 15-20 min

12 chicken pieces (thighs and drum­sticks), skin re­moved

freshly ground black pep­per

180 ml (¾ c) soy sauce 125 ml (½ c) rice or ap­ple cider vine­gar 6-8 gar­lic cloves, finely crushed 1 onion, chopped 30 ml (2 T) cas­tor sugar 4 bay leaves 30-45 ml (2-3 T) oil large hand­ful of chopped fresh co­rian­der juice and zest of 2-3 limes 1 packet (500 g) phyllo pas­try oil or melted but­ter 10 ml (2 t) toasted white se­same seeds


2-3 Is­raeli cu­cum­bers, very finely diced 1-2 chill­ies, finely chopped 3 spring onions, chopped 15 ml (1 T) soy sauce 30 ml (2 T) rice vine­gar 15 ml (1 T) se­same oil 5 ml (1 t) cas­tor sugar

Pre­heat the oven to 180 °C. 1 Sea­son the chicken with black pep­per and mix with the soy sauce, vine­gar, gar­lic,

These spring rolls are so good, you’ll want to fin­ish them all!


onion, cas­tor sugar and bay leaves. Mar­i­nate for 30 min­utes. 2 Heat the oil in a large pan. Re­move the chicken from the mari­nade (re­serve the mari­nade) and brown one at a time in the oil. Add the re­served mari­nade with 250 ml (1 c) wa­ter, cover and sim­mer un­til the chicken falls from the bones (about 40 min­utes). Re­move the bones. 3 Sprin­kle the co­rian­der and zest on top. Pour the lime juice over and leave to cool. 4 Halve a sheet of pas­try, brush 1 half with oil or but­ter and place the other half on top. 5 Spoon a lit­tle of the fill­ing on 1 end of the pas­try and fold in the sides. 6 Roll up in a cigar and brush with oil or melted but­ter. Re­peat, mak­ing more spring rolls with the rest of the in­gre­di­ents. 7 Bake for 15-20 min­utes or un­til golden brown. Sprin­kle the se­same seeds on top. 8 Cu­cum­ber dip­ping sauce Mix all the in­gre­di­ents. Serve with the spring rolls.

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