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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


  • 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
  • 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.