- 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
- Season the chicken with salt and pepper. Place a slice of chicken diagonally across the spring roll pastry.
- Lay 6 prawns on top of the chicken slice. Top with two to three chilli strips and a handful of coriander.
- Place another slice of chicken over the coriander.
- Fold in ends of pastry and roll up in an envelope shape. Secure with a cocktail stick.
- 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.
- Drain on absorbent kitchen towels.
- Remove cocktail stick from each roll.