Thai Chicken Spring Rolls

A Salsa classic, a fan favourite and stoic feature of our menu for over 24 years! Enjoy these rolls at a party with friends and good times.


For the spring rolls:

  • 2 tbs vegetable oil
  • 500g chicken breast, diced
  • 100g carrots, julienne
  • 50g leek, jullienne
  • 50g celery, julienne
  • 50g red onion, julienne
  • 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 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 another 2 minutes. Add the coconut cream and simmer for 5 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 bananas and egg yolk in the 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 towards you. Place 75g of filling in the centre of the wrapper, turn the bottom edge to cover the filling, roll once over, then fold in the left and right sides. Roll the wrapper up almost to the top edge. Brush the top edge with egg yolk and seal.

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

Drain and serve with banana mayo … careful, they’re hot!

Rolling the Thai Chicken Spring roll