Spring rolls withAsian flavoured pesto & chicken

Serves 8

50g coriander

50g Thai basil

50g spring onion

50g toasted peanuts

250g corn oil

50g sesame oil

25g parmesan cheese, grated

200g tinned bamboo shoots, julienne

300g chicken thighs, julienne

16 spring roll papers

1 egg yolk, beaten

METHOD

Blend coriander, Thai basil, spring onion, peanuts, corn oil and sesame oil. Mix in cheese to taste. Season with salt and pepper. Sautée chicken thighs until just cooked. Mix bamboo shoots and cooked chicken thighs with enough pesto to just bind. Place spring roll paper on a flat surface. Fill spring roll with a rounded spoonful of filling. Fold up the bottom of the wrapper over the filling and press down slightly. Fold over the sides until the two ends meet in the middle. Roll spring roll up. Stick the end with egg yolk. Deep fry at 180°C until golden.