Chicken Fajita Spring Rolls

Yeah, it's everything you want from fajita night, just in spring rolls!

Done in 45 minutes

Serves 4

Dish by Ori Goldberg

Ingredients

Fajita marinade:

50ml soy sauce

4limes, juiced

4 tbspvegetable oil

45glight brown sugar

2 tspcumin

2 tsp black pepper

1 tbspchilli powder

1 tbspsweet paprika

1 tbspsmoked paprika

3garlic cloves, minced

1kg boneless, skinless chicken thighs

Fajita veggies:

1 red bell peppers

1 yellow pepper

1 green pepper

1 brown onion

To serve:

spring roll wrappers

grated mozzarella

fresh coriander leaves

guacamole

sour cream

tomato salsa

Tray bake chicken fajita mix, made in 20 minutes, with some unexpected ingredients, all rolled into spring roll wrapper, and shallow fried, resulting in a delicious crispy snack, full of surprises.

Method

This recipe is so easy, it can be made in 3 steps! The first step is to whack all of our fajita ingredients onto a large baking tray - that's everything from the marinade ingredients to our veggies and chicken! Give it a good mix and bake in the oven at 200°c for 15-20 minutes, or until the veggies are cooked and saucy, and the chicken reaches 73°c internal temp.

Once cooked, allow our fajita tray bake to cool, before shredding up the chicken, mixing all our ingredients once more. Prepare our spring roll wrappers by laying them out in a dry surface, and start filling with spoonfuls of our chicken fajita mix, some grated mozzarella, and fresh coriander, before rolling them up, using cold water as the glue to stick the wrapper together.

The final step is to fry these at 170°c, until golden and crispy! And that's it... cover with guac, and sour cream, and get some salsa ready to dip, and enjoy!!

What do you think of the recipe?

save recipe

Ori Goldberg

follow

Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!