Anyone who has been to Salsa Bar & Grill in Port Douglas will know the amazing Thai Chicken Spring Rolls. Crispy wrappers packed full of tasty chicken in a light Thai sauce with delicious banana mayo for dipping, these spring rolls have been on the menu for over 15 years and are definitely a crowd favourite!
We are lucky that Chef has allowed us to share the recipe for the Thai Chicken Spring Rolls so everyone can try these at home. This recipe will make 12 large spring rolls.
Salsa Bar & Grill Thai Chicken Spring Rolls
Ingredients for the spring rolls:
2tbs vegetable oil
500g chicken breast, diced
100g carrots, julienne
50g leek, julienne
50g celery, julienne
50g red onion, sliced finely
50g red capsicum, julienne
40g baja paste
2 tsp green curry paste
1 tbs coriander, chopped
1 cup coconut cream
1/2 tsp salt
2 tbs cornflour
1 egg yolk for brushing
12 spring roll wrappers (20x20cm)
Oil for deep frying
Ingredients for the banana mayo:
1 egg yolk
150g banana, very ripe
30g pickled ginger and juice
1 tbs lime juice
1/4 cup vegetable oil
Method for the spring rolls:
Heat oil in wok or pan and cook the chicken for 2 minutes. Add baja paste, green curry paste, leek, celery, red onion and red capsicum and cook for a further 2 minutes.
In a bowl, combine the cornflour and water and mix until smooth. Add to the chicken mixture and mix until thickened. Simmer for another minute and season.
Place the mixture on a tray and refrigerate until set.
To make the spring rolls, place one spring roll wrapper on the bench with a corner facing you. Place 75g of filling in the centre, turn the bottom edge to cover the filling, roll once over, then fold in the two sides. Roll the wrapper up almost to the top before brushing the edge with egg yolk to seal.
Heat the oil in a wok or deep fryer and fry the rolls in batches for about 3 – 4 minutes or until golden. Drain and serve with the banana mayo!
Method for the banana mayo:
Blend the bananas and egg yolk in a food processor until smooth. Add the pickled ginger and lime juice and continue to blend. Slowly add the oil until it reaches the right consistency and season.