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Chicken and prawn rolls

Ingredients

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.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 8

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on

BBC One

10:00am Saturday 9 August

James Martin presents, with recipes by Jose Pizarro and Scott Hallsworth.

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