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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.