Spring Rolls
Spring Rolls, served with a selection of sauces and spices from Payst in London! These are really simple, the key to the success of the recipe is chopping all the ingredients nice and thin!
Ingredients
- 4 to 6 spring roll wrappers
- 100g beansprouts
- 2 cloves garlic
- 2 tbs peanuts, chopped
- 1 red and green pepper, sliced
- 1 red onion, chopped
- 200g cooked chicken, sliced
- Few sprigs of mint and coriander, chopped
- 1 lime, juice only
To serve:
- Payst dipping sauces
Method
Fill the wrappers with the fillings, roll and seal with water.
Deep fry at 170°C until crisp.
Drain and serve with Payst dipping sauces.
Ingredients
- 4 to 6 spring roll wrappers
- 100g beansprouts
- 2 cloves garlic
- 2 tbs peanuts, chopped
- 1 red and green pepper, sliced
- 1 red onion, chopped
- 200g cooked chicken, sliced
- Few sprigs of mint and coriander, chopped
- 1 lime, juice only
To serve:
- Payst dipping sauces
Method
Fill the wrappers with the fillings, roll and seal with water.
Deep fry at 170°C until crisp.
Drain and serve with Payst dipping sauces.
