Thai Chicken Spring Rolls with banana Mayo

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Recipe's preparation

Thai Chicken Spring Rolls

Place  ,100g Carrots , 50g Leek , 50g Capsicum , 50g Celery  , 1tbls Coriander & 50g Purple Onion into bowl and chop "Counter-clockwise operation" Speed 5/4seconds. Place chopped vegetables into another bowl for later.

 

 

Place 30ml of olive oil and 500g diced chicken breast into bowl and cook on "Counter-clockwise operation" Speed 1/Varoma/4 minutes.

 

Chop chicken breast so it is more of a semi diced//shredded textue."Counter-clockwise operation" Speed 4 / 1 Seconds.

 

 

Add chopped vegetables back into bowl with chicken and add the 2 tsp green curry paste and 40g baja paste and cook for another 3minutes/ "Counter-clockwise operation" Speed 1/varoma. Cook an extra 1-2 minutes if Chicken Breat is not mostly cooked through

 

Pour 270g of coconut cream into bowl and cook for another 5minutes/Reverse "No counter-clockwise operation"  Speed 1/100.C

 

 

 

Mix the 2 tbl of cornflour and 40ml of water together. Pour into the mixture and cook for another 1-2 minutes until the mixture thickens.

 

 

Season with salt .

 

 

spread mixture out on a tray and place in fridge until set.

 

 

For the Banana Mayo

Place ripe bananas and whole egg mayo in the bowl and blend speed 4 for 5 seconds. Place all other ingredients in bowl and blend Speed4 until it reaches a nice consistency.

 

 

To make the Spring Rolls

Once the mixture has cooled place one spring roll wrapper on bench with one corner towards you. Place 75g of mixture in the centre , turn the corner edge to cover the filling , roll once over , then fold in the left and right sides. Roll the wrapper up almost to the top edge. Brush the top edge with the egg yolk and seal. Heat the oil in the wok or deep fryer and cook in batches for 3-4 minutes or until golden brown.