• Prep Time: 40 mins Cook Time: 8 - 12 mins

• Serves: 4 - 6

Ingredients

• 15ml SPAR sunflower oil
• 1 SPAR Freshline onion, finely diced
• 500g SPAR chicken mince
• 1 sachet SPAR cream of chicken soup
• 30ml Thai green curry paste
• 30ml SPAR sweet chilli sauce
• 1 SPAR Freshline carrot, peeled and grated
• 60ml SPAR Freshline fresh coriander, chopped
• 1 x 300g pack spring roll pastry
• SPAR oil for frying

For the sweet chilli mayo:

• 125ml SPAR mayonnaise
• 60ml SPAR sweet chilli sauce

Method

1. Heat 15ml oil in a frying pan and fry the onion until soft.
2. Add the chicken mince and cook, stirring to break up the lumps.
3. Stir in the contents of the sachet of cream of chicken soup, Thai green curry paste, sweet chilli sauce and carrots.
4. Allow to cook for a further 10 - 15 minutes, stirring occasionally then remove from the heat, stir the coriander through and allow to cool.
5. Place a sheet of spring roll pastry onto a clean work surface. Spoon about two tablespoons of the chicken mixture into the corner of the pastry closest to you.
6. Brush the corners and edges with water to seal.
7. Roll up the pastry to enclose the filling, folding in the sides as you go.
8. Heat oil in a wok or pan and fry the spring rolls in batches until golden brown. Remove from the oil and drain on paper towel. Serve immediately.
9. To make the sweet chilli mayo, combine the mayonnaise and sweet chilli sauce.