350g chicken breast, cut into small pieces
20g butter
1 tsp Supreme Ginger Garlic Paste
Salt to taste
⅓ tsp Supreme Coarse Black Pepper
1 tsp minced green chillies
2 tbsp Supreme Onion Powder
1 tbsp Supreme Garlic Powder
½ tsp Supreme White Pepper Powder
1 kg potatoes, peeled & boiled
50g butter
100g grated cheddar
1 cup sliced spring onions
6 spring roll sheets

1-2 green chillies
Small handful of coriander leaves

Flour Paste, mix together:
½ cup plain flour
¼ cup water


Heat a frying pan over medium heat. Add butter, chicken, ginger garlic paste, salt to taste, coarse black pepper and minced green chillies. Stir well and cook until excess water has evaporated. Then stir in onion powder, garlic powder and white pepper powder. Cook for 1-2 minutes then remove from heat. Once the potatoes are boiled, drain well and return back to the pot. Add butter and mash until smooth. Add cooked chicken, grated cheese and spring onions. Mix everything together, check seasoning then set aside to cool completely. To fill, lay 2 spring roll sheets (on top of each other) and evenly spread 1 ½ cups of the mixture leaving 1 inch gap at the top of the sheet. Brush the top with flour paste, then roll tightly towards the top and seal the end. Repeat with remaining spring roll sheets and filling. (Swipe across to see how to fill the rolls). Freeze the rolls for 1 hour to firm up then cut into 1 cm thick slices (approximately 20 slices per roll). At this point you can freeze them until needed. To cook, blend eggs, green chillies and coriander together. Dip the slices in the egg mix and shallow fry until golden brown and cooked through. For a kid-friendly version omit the chillies and coriander and simply dip in whisked egg and shallow fry.

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