Grill your peppers in a griddle pan until they are soft and have char lines, then do the same to your red onion.
Place in a food processor with your garlic, scotch bonnet, red wine vinegar, lemon zest, smoked paprika, oregano, fresh coriander, lemon juice, olive oil, salt and pepper. Blitz until you have a totally smooth sauce.
Pour into a saucepan and cook over a low heat for about 20 mins until your sauce has thickened. Leave to cool.
Pour ? ? of your sauce into a bowl and add your butterflied chicken breasts. Leave to marinate overnight, or at least 2 hours.
In a large saute pan, fry your onion and peppers for 5 mins until soft and starting to caramelise. Add your turmeric, paprika and cumin and cook out for 2 mins. Add your rice, stir to coat and then add your chicken stock. Bring to a boil, then pop on a lid and cook for 12 mins. Take off the heat, then leave to sit with the lid still on for 5 mins. Stir through your coriander and set aside.
Heat a griddle pan to high and griddle your chicken breasts until they are tender and starting to char on the outside.
Shred your chicken and combine with remaining peri peri sauce (leaving 3 tbsp for later).
Arrange your spring roll sheets in a square on your workbench, brushing with water to fuse them together. Spoon on your rice, then top with chicken and roll up into a tidy roll.
Heat vegetable oil in a wok to 180°C. Gently lower in your spring roll and fry for 5 mins, rotating frequently to ensure even browning, until your spring roll is crisp and golden.
Combine your mayonnaise with your remaining peri peri sauce. Serve your spring roll immediately with dipping sauce!