Buffalo chicken spring rolls meal image

Buffalo chicken spring rolls

Moy Park Goujons are chopped and tossed in a spicy buffalo sauce, then wrapped up in phyllo pastry/spring roll wrappers with thinly-sliced carrot and baked until crisp. Serve with a creamy blue cheese dip.

15 mins Prep Time 30 mins Cook Time 12 People Servings


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


  1. 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.
  2. Stir together the butter and the hot sauce in a large bowl. Add the chicken, cream cheese and spring onions. Toss to combine.
  3. 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.
  4. Repeat with the remaining rolls.
  5. Place on a baking tray and bake for 12-15 minutes, turning halfway through, until crisp.
  6. Meanwhile, whisk together all of the ingredients for the dip and serve with the hot spring rolls and some carrot and celery sticks.

Your local Northern Ireland Moy Park stockist:

Spar NI SuperValu NI Vivo NI Mace NI Costcutter NI & GB Nisa NI & GB