Chicken satay spring rolls
Worthy of even the best festival food truck, these easy, nutty canapés are bang on for entertaining
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 23g
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- 200g leftover cooked chicken, shredded
- 1 large carrot, grated
- 1 red pepper, thinly sliced
- 120g pack Co-op mangetout, thinly sliced
- 4 spring onions, trimmed and finely sliced
- 6 tbsp Co-op smooth peanut butter
- 1 tbsp Co-op light soy sauce
- 1 tbsp sesame oil
- 1 tbsp Co-op sweet chilli sauce
- Zest and juice of ½ lime
- 1 tbsp Co-op vegetable oil
- 10 sheets filo pastry
- Preheat the oven to 180°C/fan 160°C/gas 4
- In a large bowl, mix together the chicken, carrot, pepper, mangetout and half the spring onion
- In another bowl, mix the peanut butter, soy, sesame oil, sweet chilli, lime zest and juice with 2 tbsp water
- Pour half into the chicken mix, add the veg oil and stir to combine.
- Lay out a sheet of filo (covering the rest with a damp tea towel) and fold in half vertically. Spoon a tenth of the filling horizontally, about 2cm up from the bottom
- Roll up into a sausage shape, tucking the ends in as you go, then transfer to a
- lined baking tray
- Repeat to make 10 spring rolls in total, then brush all over with the melted butter
- Bake for 25-30 mins, until golden
- Serve sprinkled with the spring onions and the remaining nutty sauce for dipping
Top tip: shredded pork or cooked prawns would work really well here, too