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Buffalo Chicken Spring Rolls

Buffalo Chicken Spring Rolls
    Prepare the Filling:
  • In a bowl, combine the shredded chicken, mozzarella, buffalo sauce, and sliced spring onions. Stir well to ensure everything is evenly coated.
    • Assemble the Spring Rolls:
  • If using filo pastry, cut it into 8cm squares. Lay a wrapper or filo square on a flat surface. Place a generous spoonful of the buffalo chicken mixture in the centre. Brush the edges with the beaten egg to help seal the rolls. Fold the sides in, then roll tightly from the bottom, ensuring the filling is secure.
    • Fry the Spring Rolls:
  • Heat oil in a deep fryer or large pan to 180°C (350°F). Carefully drop the spring rolls into the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes. Use a slotted spoon to remove the rolls and drain on paper towels.
    • Make the Ranch Dip:
  • In a bowl, combine the Arla Skyr, mayonnaise, garlic powder, onion powder, black pepper, and a squeeze of lemon. Stir until smooth. Season with salt to taste, then mix in finely chopped fresh herbs (dill, chives, parsley) for added flavour and freshness.
    • TIPS
  • Filo Pastry: If using filo pastry, keep the sheets covered with a damp cloth while assembling the rolls to prevent them from drying out.
  • Frying: Ensure the oil temperature stays consistent while frying. Too hot, and the rolls will burn on the outside without fully heating through; too cool, and they’ll absorb excess oil and become greasy.

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