Serves 8
50g coriander
50g Thai basil
50g spring onion
50g toasted peanuts
250g corn oil
50g sesame oil
25g parmesan cheese, grated
200g tinned bamboo shoots, julienne
300g chicken thighs, julienne
16 spring roll papers
1 egg yolk, beaten
METHOD
Blend coriander, Thai basil, spring onion, peanuts, corn oil and sesame oil. Mix in cheese to taste. Season with salt and pepper. Sautée chicken thighs until just cooked. Mix bamboo shoots and cooked chicken thighs with enough pesto to just bind. Place spring roll paper on a flat surface. Fill spring roll with a rounded spoonful of filling. Fold up the bottom of the wrapper over the filling and press down slightly. Fold over the sides until the two ends meet in the middle. Roll spring roll up. Stick the end with egg yolk. Deep fry at 180°C until golden.