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1: Preheat the oven to 180 degrees celsius/Gas 4. Place the chicken breasts in a baking dish and season generously, then sprinkle the curry powder over evenly. Drizzle over a little Donegal Rapeseed Oil and add a tablespoon of water into the tin – this stops them from drying out. Bake for 15-20 minutes until cooked through and tender. Leave to cool and then dice into small cubes, about 1cm.
2: To make the mango salsa, place the mango in a bowl and stir in the Donegal Rapeseed Oil, roasted red pepper, sweet chilli sauce, coriander and basil. Season to taste. Cover with clingfilm and set aside at room temperature until needed.
3: Heat the butter in a frying pan with a dash of Donegal Rapeseed Oil. Add the spring onions and cabbage. Toss until almost tender and then add the shitake mushrooms. Toss again for 2-3 minutes until the mushrooms begin to wilt. Add the sweet chilli sauce, chilli jam and coriander and toss until evenly combined. Season to taste.
4: Lay out one spring roll wrapper on a clean work surface. Beat the egg and milk in a bowl until well combined. With an imaginary diagonal line across the centre in mind, brush the egg wash just one one side of the wrappers and then spoon on the chicken mixture into the centre along that line. Fold the bottom corner over the mixture, then turn in the two outside corners and roll up to meet the egg corner to stick. It is important not to let the wrappers dry out so keep the extra wrappers covered with a damp tea towel. Be careful not to overfull the spring rolls or they can burst during cooking.
5: Heat the Donegal Rapeseed Oil in a deep-fat fryer or half fill a deep-sided pan to 180 degrees celsius, Deep-fry in batches of three for about 4-5 minutes until the spring rolls are golden brown, turning halfway through. Drain on kitchen paper.
6: To serve, slice each spring roll into three and arrange in the centre of a plate. Spoon on some chilli jam, a drizzle of balsamic and port syrup and serve with salsa.