Buffalo Chicken Spring Rolls

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).