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 31.
THAI CHICKEN & CORN ROLLS
Spring rolls with a crunchy bread crust filled with sweet
corn and chicken.
Before you begin:
• |
Kitchens
can be dangerous so make sure you have just read the Kitchen
Safety Checklist. |
• |
Check
with Mum or Dad that you are allowed to cook. |
• |
So
the food doesn’t get any germs wash your hands with
warm soapy water and dry them well. |
• |
Read
the recipe through before you begin and get out all
the equipment and ingredients you will need. |
• |
Don’t
forget to have fun, and the best cooks ALWAYS clean up
their mess. |
Makes: 16
Here’s what you need:
• 300g skinless chicken breast fillet (1 large fillet)
• 2 tablespoons Thai sweet chilli sauce
• 2 tablespoons chopped spring onions
• 1 cup frozen Birds Eye Supersweet
Corn Kernels
• 16 slices white bread, crusts removed
• 20g butter, melted
• 2 tablespoons oil
• Thai sweet chilli sauce for serving
Here’s how to do it:
| 1. |
Place
chicken, 2 tablespoons chilli sauce and spring onions
in a food processor and process until finely chopped.
Stir in frozen Birds Eye Supersweet Corn Kernels. |
| 2. |
Remove
crusts from bread and discard, using a rolling pin
flatten bread out to half its thickness. |
| 3. |
Place
1 tablespoon chicken mixture at one edge of bread
and roll up. Place seam side down onto a greased baking
tray and brush with combined melted butter and oil
and repeat with remaining ingredients. |
| 4. |
Cook
in a preheated oven at 200C for 20 minutes or until
golden brown. Serve with sweet chilli sauce. |
Setting Up Time:
20 minutes
Cooking Time: 20 minutes
HOT TIP: For the more adventurous
add 2 tablespoons chopped fresh coriander in step 1.
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