PREP TIME: 20min
COOK TIME: 30min SERVES: 6
20 chicken tenderloins
20 sheets spring roll pastry
1 ½ tbsp ginger powder
¾ cup olive oil
3 garlic cloves
1 bunch fresh coriander
1 tsp salt
¼ tsp ground pepper
Spay Olive oil
Step 1: Preheat oven to 200°C.
Step 2: Take spring roll pastry sheets out of freezer to thaw.
Step 3: In a food processor, processor, combine the lemongrass, ginger, olive oil, garlic, coriander, salt and pepper. Process to form a thick paste.
Step 4: Line 2 baking trays with baking paper.
Step 5: On a flat work surface, lay one sheet of spring roll pastry in a diamond shape.
Step 6: Place a chicken tenderloin horizontally across the lower end of the diamond.
Step 7: Brush the chicken tenderloin with the lemongrass paste.
Step 8: Fold in side corners of the pastry.
Step 9: Brush top corner of pastry with more paste.
Step 10: Roll pastry from bottom up.
Step 11: Place the parcel on the lined tray.
Step 12: Repeat with this process with remaining ingredients. .
Step 13: Spray parcels with oil.
Step 14: Bake for 25-30 minutes, turning twice.