Ingredients
- 300g Moy Park Breaded Chicken Goujons
- 120g butter, melted
- 120ml hot sauce (we would recommend Frank’s)
- 3 tbsp cream cheese
- 2 spring onions, finely chopped
- 12 spring roll wrappers
- 1 large carrot, peeled and grated
- For the dip:
- 200ml natural Greek yoghurt
- 60ml mayonnaise
- 2 spring onions, chopped
- 50g blue cheese, crumbled
- 2 tbsp red wine vinegar
- Juice of 1 lemon
- Salt and black pepper
- To serve:
- Carrot and celery sticks
Method
- Preheat the oven to 220˚C/200˚C fan/gas mark 7. Arrange the Breaded Goujons on a baking tray and bake for 10-12 minutes until crisp and cooked through. When cool enough to handle, chop the chicken into small pieces.
- Stir together the butter and the hot sauce in a large bowl. Add the chicken, cream cheese and spring onions. Toss to combine.
- Place a spring roll wrapper on a dry work surface. Place one tablespoon of the chicken mixture in the centre of the wrapper and add a few grated carrots. Brush the edges of the wrapper with a bit of water, then fold the wrapper over the filling into the shape of a spring roll. Seal any loose edges with a bit more water.
- Repeat with the remaining rolls.
- Place on a baking tray and bake for 12-15 minutes, turning halfway through, until crisp.
- Meanwhile, whisk together all of the ingredients for the dip and serve with the hot spring rolls and some carrot and celery sticks.