Buffalo Chicken Spring Rolls

Step 1

Preheat oven to 190°C. Line a baking tray with baking paper, then place a wire rack on it.

Step 2

Place a large bowl onto mixing bowl lid and weigh chicken into it. Add baking powder, paprika, oil and ½ teaspoon of the salt, then mix well until coated. Place chicken on prepared wire rack on baking tray. Roast chicken for 30 minutes (190°C).

Step 3

Place roasted chicken into mixing bowl and shred 4 sec//speed 4. Transfer to a large bowl and set aside.

Step 4

Place mozzarella and blue cheese into mixing bowl, then chop 3 sec/speed 4. Transfer to large bowl with shredded chicken.

Step 5

Without cleaning mixing bowl, place butter, red chilli sauce, honey, Worcestershire sauce, onion powder, garlic powder and remaining ½ teaspoon salt into mixing bowl, then start Warm Up /80°C/speed 1. Transfer half of the Buffalo sauce to large bowl with shredded chicken and cheese and mix to combine. Transfer remaining half of the Buffalo sauce to a serving bowl and set aside.

Step 6

Pour warm water into a large bowl. Cut each piece of rice paper into 4 equal quarters. Dip quarters (3 at a time) into warm water, then place next to each other onto kitchen bench. Form 2 tbsp of the mixture into a sausage shape, then place across the bottom of each piece of rice paper. Gently pull up the bottom of the wrapper and roll over the filling once, fold over both sides to enclose the filling and continue to roll tightly, then place seam side down on a plate. Repeat with remaining mixture and wrappers to make total 25 pieces.

Step 7

Place a large frying pan over medium-high heat and add oil (approx. 1 cm). When oil is hot, fry spring rolls for 3 minutes on each side or until golden and crispy. Drain on paper towel. Serve with lettuce and reserved Buffalo sauce.