Chicken and Mango Spring Rolls Just made this recipe last night with company and it's a great meal for entertaining. Easy to make side dish recipe

Serves: 4 

Preparation: 10 mins, plus cooling

Cooking Time: 30 mins

Ingredients

grated fresh root ginger 1 teaspoon

dark soy sauce 4 tablespoons

boneless, skinless chicken breasts 4

spring roll wrappers 8

mango I firm, peeled and thinly sliced

cilantro I bunch, chopped

flour I tablespoon

water 3 tablespoons

vegetable oil for deep-frying

To serve:

sweet chili dipping sauce

mixed salad greens

Method 

Mix the ginger and soy sauce and baste the chicken breasts, then bake them in a preheated oven, 190°C (375°F), for 15—20 minutes. Let cool, then slice very finely.

Put the spring roll wrappers on a work surface.

Divide the chicken, mango and cilantro among the wrappers. leaving a 24 cm (I inch) border.

Mix the flour to a paste with 3 tablespoons water. Brush the border with the paste. then fold in the 2 edges. seal again with the paste and tightly roll the wrapper to enclose the filling.

Repeat until you have 8 filled rolls.

Heat the oil, then deep-fry the spring rolls, 2 at a time, until golden brown. Drain on paper towels.

Serve the spring rolls with sweet chili sauce and mixed salad greens.