CHEF’S corner

Brought to you by Trevor Donegan, head chef Athlone Springs Hotel

Trevor Donegan, executive head chef at the Athlone Springs Hotel, shares a recipe exclusively prepared for Advertiser readers. Please email head chef, Trevor Donegan directly on [email protected] with comments or questions.

Chicken spring rolls

Makes 15 spring rolls


1packet spring roll pastry (available from Asian supermarkets )

4 chicken fillets

1 red pepper

1 yellow pepper

1 green pepper

1 red onion

1tbsp minced ginger

1 clove of garlic

1 stalk lemongrass (outer layer removed, crush with back of heavy knife, then chop finely )

1tbls chopped coriander

50g bean sprouts

150ml sweet chilli sauce

50ml soy sauce

1tsp fish sauce

Oil for frying

A little flour and water mixed together to form a thick paste


Cut the chicken into thin strips one-inch long, and cut peppers and onion to a similar size. Heat a heavy frying pan, add oil, ginger, lemongrass, garlic, onion, peppers, and chicken, and cook for five minutes over a high heat. Add sauces, and continue to cook over high heat until chicken is cooked and sauce is reduced.

Remove from the heat, add coriander and bean sprouts, toss, and leave aside to cool completely. When cool, press kitchen paper onto chicken mixture to soak up excess liquid.

Gently separate sheets of spring roll pastry. Take two sheets, and cross one over the other to form a star. Place one large tbsp of chicken mixture along the centre of the pastry, evenly spread, about four inches long. Fold in the pastry from the sides over the chicken mixture, then roll the pastry nearest you over chicken tightly. Roll up, and brush a little flour paste on the end to seal.

Deep fry at 180C for 4-5 minutes. Serve with sweet chilli and soy dipping sauce.

To download Trevor’s delicious recipes please go to the Athlone Springs Facebook page.


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