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Chicken satay spring rolls

Chicken satay spring rolls


Worthy of even the best festival food truck, these easy, nutty canapés are bang on for entertaining

  • Feeds 10 Feeds 10
  • Ready in 40 minutes

Each serving contains

  • Energy
    965kj 230kcal
  • Fat
    Med 14%
  • Saturates
    Med 13%
  • Sugar
    Low 6%
  • Salt
    High 12%

% of adult’s reference intake | Carbohydrates per serving : 23g

Bring Co-op to your front door

Big Bag Option


  • 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


  1. Preheat the oven to 180°C/fan 160°C/gas 4
  2. In a large bowl, mix together the chicken, carrot, pepper, mangetout and half the spring onion
  3. In another bowl, mix the peanut butter, soy, sesame oil, sweet chilli, lime zest and juice with 2 tbsp water
  4. Pour half into the chicken mix, add the veg oil and stir to combine.
  5. 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
  6. Roll up into a sausage shape, tucking the ends in as you go, then transfer to a
  7. lined baking tray
  8. Repeat to make 10 spring rolls in total, then brush all over with the melted butter
  9. Bake for 25-30 mins, until golden
  10. 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