BUFFALO CHICKEN SPRING ROLLS

Ingredients

• 16 sheets spring roll wrappers • 1 egg, beaten • 20 gm flour

For the stuffing:

• 400 gm chicken breasts • 1 ½ cup chicken stock • 30 ml olive oil • 20 gm celery, julienned • 20 gm carrot, julienned

• 20 gm green onion, finely chopped

• 20 gm red pepper, julienned

• 20 gm cabbage, shredded

• 15 gm blue cheese, crumbled

• 1 tbsp red pepper sauce

• 1 tbsp hot buffalo sauce

• Oil, for deep- frying

Method

Gently poach the chicken breast in the chicken stock; make sure to simmer and not boil, as this will turn the breast hard.

Once poached well, allow to cool; then, shred the breast.

In a pot, add oil and sauté the celery, carrot, green onion, red pepper and the cabbage. Do not overcook. Allow to cool.

Add the crumbled blue cheese, red pepper sauce and buffalo sauce; combine well.

Add the chicken and check seasoning.

Make a paste of the beaten egg and flour.

Place 1 tbsp of filling on a spring roll wrapper and roll it up.

Seal with the paste of egg and flour.

Deep- fry the spring rolls in oil and cook until they turn golden brown.

Serve hot with blue cheese dressing.