Free range chicken spring roll with Thai green curry flavour balanced by coconut cream and basil. Enjoy it with our signature complimentary dipping sauce – Green Aioli – made from fresh herbs and fragrant pineapples. It’s flavour bomb in your mouth. INGREDIENTS WRAPPER: WHEAT FLOUR, WATER, COCONUT OIL, SALT FILLING: SEASONAL VEGETABLE, FREE RANGE CHICKEN, WATER CHESTNUT, COCONUT CREAM, ONION, FISH SAUCE, THAI GREEN PASTE, SALT, SUGAR DIPPING SAUCE: FRESH PINEAPPLE, COCONUT CREAM, HERBS, SEASONING POTENTIAL ALLERGENS: FLOUR (GLUTEN), SHELLFISH, EGG & NUTS, OYSTER SAUCE (SOY) MSG, COLOURANT, PRESERVATIVES FREE Two amazing flavours: Thai Chicken and Garden Fresh Vegan All Spring Rolls come with their signature complimentary dipping sauce – Green Aioli – made from fresh herbs and fragrant pineapples. COOKING INSTRUCTIONS Shallow Fry Heat enough vegetable oil in a pan for shallow frying (preferably coconut or sunflower oil with high smoking point). When the oil is hot, gently lower the spring rolls into the pan. Lower to temp to low. Cook them in batches for 6-7 min or until golden brown. Remove and drain. Bake Preheat the oven to 220 degrees. Lightly coat spring rolls with a thin layer of vegetable oil. Place the rolls in single layer on a tray lined with baking paper. Bake until it is crispy and golden brown.
