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Step 1
Heat the oil in a large frying pan (skillet) over a medium–high heat. Add the chicken to the pan and sprinkle over the Cajun spice mix and black pepper. Stir to coat the chicken and cook for 5 minutes, stirring occasionally, until the chicken is sealed and nearly cooked through.
Step 2
Sprinkle over the stock cube and stir together.
Step 3
Add the onion, garlic and jalapeño. Stir together and cook for 5 minutes, stirring often, until the onion softens slightly.
Step 4
Add the hot sauce, Worcestershire sauce, cider vinegar and cream. Stir together and bring to a simmer. Simmer for 2-3 minutes, stirring occasionally, until the chicken is fully cooked through.
Step 5
Turn off the heat, transfer the mixture to a bowl and allow to cool for 20-30 minutes. Then stir in the cheese.
Step 6
Heat the frying oil in a heavy-based pan while you make up the spring rolls. We want it to be 190C/375F.
Step 7
Take a spring roll wrapper and place on the work surface with a corner pointing towards you (cover the rest of the wrappers with a damp clean tea towel to stop them from drying out).
Step 8
Place a heaped tablespoon of the cooled chicken mixture near the bottom corner of the spring roll wrapper, leaving about an inch space from the bottom corner, and shape the filling into a sausage shape (the filling will be horizontal to you).
Step 9
Roll up the spring roll, tucking the outer edges in just before you finish rolling – so you have a fat cigar-shaped spring roll. Seal the edges using a bit of water on your fingers.
Step 10
Place the filled spring roll on a plate or baking tray, then repeat with the remaining spring rolls.
Step 11
When the spring rolls are complete, and your oil is hot, carefully add four-to-five spring rolls to the pan, one at a time. You will need to work in two batches to prevent overcrowding the pan.
Step 12
Cook the spring rolls for 3-4 minutes, turning often until golden brown, then place on a plate lined with kitchen roll, to soak up excess oil. Then repeat with the remaining spring rolls.
Step 13
I like to serve mine with jalapeno mayo and a sprinkling of spring onions (scallions).