Chicken & Avocado Spring Rolls

This recipe is a mix of American egg rolls and Asian spring rolls, but with a slightly British edge with its filling of chicken, creamy avocado and red onion. Again, I love a twist and this one is another of my party nibbles ideas (why does food taste so much better in bite size?)

As is often the case why I try something out - it always seems to be about a day or two later where I think...'ooh I really should have added....' some other ingredient. In this case, why oh why didn't I think to add crispy pieces of bacon? Well next time I will try that and let you know how it goes. In the meantime - these are pretty good fun. And lovely eaten hot with a cool yoghurt & jalapeno dip!

Ingredients:                  (makes 8-10)

2 small chicken breasts, skin removed
2 avocadoes, peeled and seeded
1/2 red onion, peeled and chopped finely
1 tomato, chopped
2 tbsp. fresh coriander, chopped finely
juice of 1 lime
pack of filo pastry
25g butter, melted

Method:

Set the oven to 200 C. Put the chicken breasts in a dish and cover with kitchen foil. Bake for 20-25 minutes until cooked through. Leave to cool for 5 minutes and then chop. Put into a mixing bowl. Add the remaining ingredients and season with salt & pepper.

Lay one sheet of filo pastry out in front of you. Paint with a butter and then put about 1-2 tbsp. of the mixture onto the bottom of the sheet in a sausage shape. Roll the pastry over a few turns and then pull in the sides to enclose. Keep rolling forward until you have a spring roll shape. Continue until all the filling is used up. Place on a baking sheet and paint with a little more butter.

Pop in the oven at 200 C for 20 minutes, or until golden. Serve immediately with a dip made with some plain yoghurt with 1 tbsp. fresh coriander and 1 tbsp. chopped jalapenos (from a jar). Delicious!!