Thai Chicken Spring Rolls

This has to be one of the all time Salsa classic dishes, reigning supreme over the menus for over 15 years. Thai Chicken Spring Rolls w/ pickled ginger and banana mayo may not sound like the ‘must-have’ dish, but put all the flavours together and serve this up for your next barbeque or cocktail party and you’ll have all your friends raving for days!

Thai Chicken Spring Rolls with Banana Mayo

Thai Chicken Spring Rolls with Banana Mayo


For the spring rolls:

  • 2tbs vegetable oil
  • 500g chicken breast, diced
  • 100g carrots, julienne
  • 50g leek, julienne
  • 50g celery, julienne
  • 50g red onion, sliced finely
  • 50g red capsicum, julienne
  • 40g baja paste
  • 2 tsp green curry paste
  • 1 tbs coriander, chopped
  • 1 cup coconut cream
  • 1/2 tsp salt
  • 2 tbs cornflour
  • 40ml water
  • 1 egg yolk for brushing
  • 12 spring roll wrappers (20x20cm)
  • Oil for deep frying

For the banana mayo:

  • 1 egg yolk
  • 150g banana, very ripe
  • 30g pickled ginger and juice
  • 1 tbs lime juice
  • 1/4 cup vegetable oil


For the spring rolls, heat oil in wok or pan and cook the chicken for 2 minutes. Add baja paste, green curry paste, leek, celery, red onion and red capsicum and cook for a further 2 minutes.

In a bowl, combine the cornflour and water and mix until smooth. Add to the chicken mixture and mix until thickened. Simmer for another minute and season.

Place the mixture on a tray and refrigerate until set.

For the banana mayo, blend the bananas and egg yolk in a food processor until smooth. Add the pickled ginger and lime juice and continue to blend. Slowly add the oil until it reaches the right consistency and season.

To make the spring rolls, place one spring roll wrapper on the bench with a corner facing you. Place 75g of filling in the centre, turn the bottom edge to cover the filling, roll once over, then fold in the two sides. Roll the wrapper up almost to the top before brushing the edge with egg yolk to seal.

Heat the oil in a wok or deep fryer and fry the rolls in batches for about 3 – 4 minutes or until golden.

Drain and serve with banana mayo!