Chicken and prawn rolls

Ingredients

• 225g/8oz chicken breast, cut into 16 slices
• 48 prawns, defrost if frozen
• 4 large bunches of coriander, washed and chopped roughly
• 5 large red chillies, cut into thin julienne strips
• salt and pepper to taste
• 8 spring roll wrappers
• oil for deep-frying

Preparation method

1. Season the chicken with salt and pepper. Place a slice of chicken diagonally across the spring roll pastry.
2. Lay 6 prawns on top of the chicken slice. Top with two to three chilli strips and a handful of coriander.
3. Place another slice of chicken over the coriander.
4. Fold in ends of pastry and roll up in an envelope shape. Secure with a cocktail stick.
5. Deep-fry the chicken and prawn rolls in hot oil until golden brown and cooked through, about 2-3 minutes. Do not have oil too hot or the rolls will brown before the filling is cooked through.
6. Drain on absorbent kitchen towels.
7. Remove cocktail stick from each roll.