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Chicken satay spring rolls

These tasty Oriental rolls are so much fun to make – and baking them rather than frying them means they're lower in fat, too.

Chicken and veg being rolled up in filo pastry

Recipe Reviews

Rated 2 out of 5 stars after 2 reviews.

(2) | Rate this Recipe
£1.00 Per Serving
Ready in**
45 Minutes

Each 100g serving contains

Nutritional information

Each 100g serving of this recipe contains 292 calories, which is 15 percent of your reference intake for calories.
The sugar is rated Low with 5.8 grams, which is 6 percent of your reference intake for sugar.
The fat is rated Med with 12.6 grams, which is 18 percent of your reference intake for fat.
The saturated fat is rated Med with 3.3 grams, which is 17 percent of your reference intake for saturated fat.
Salt is rated at Med with 1 grams, which is 17 percent of your reference intake for salt. skip to ingredients and directions

of your reference intake
Typical energy values per 100g: 1,223kJ/292kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 200g cooked chicken
  • 1 large carrot, peeled
  • 2 spring onions, trimmed and sliced
  • 1 small red pepper, de-seeded and finely chopped
  • 100g frozen sweetcorn, defrosted
  • 50g beansprouts
  • 6 tbsp peanut butter
  • 3 tbsp reduced salt soy sauce
  • 2 tbsp sweet chilli sauce, plus extra for dipping
  • 8 sheets filo pastry
  • 15g butter, melted
  • 2 tsp oil
  • 2 tbsp sesame seeds

How to make it

  1. Pre-heat the oven to 180C/160C Fan/Gas 4. Cut the chicken into bite-sized pieces and put in a large bowl.
  2. Grate the carrots. Add to the chicken along with the spring onions, red pepper, sweetcorn and beansprouts.
  3. In a separate bowl, mix together the peanut butter, soy sauce and sweet chilli sauce.
  4. Add this peanut satay mixture to the chicken and vegetable filling, and stir thoroughly to mix together.
  5. Lay a sheet of filo pastry on a work surface and fold in half (keep the other filo under a damp paper towel). Lay an eighth of the filling in a horizontal strip, 5cm up from the bottom of the pastry, leaving a 5cm gap at each side. Roll up into a sausage, then fold the ends under to seal. Transfer to a baking tray. Repeat with the rest of the filo and filling. Mix the butter and oil together, brush over the rolls and sprinkle with sesame seeds. Bake for 15-20 minutes.
  6. Serve the spring rolls hot with a bowl of sweet chilli sauce for dipping.