Chicken-green chilli straws with jalapeno-honey dip

  • Cooking spray
  • 190g cooked chicken thigh meat, chopped
  • 120ml sour cream
  • 35g grated Mexican cheese blend
  • 1 (110g) tin diced green chillies
  • 2 tbsp chopped fresh coriander leaves
  • 1 tsp ground cumin
  • 1 package egg roll wrappers
  • 240ml honey
  • 3 tbsp chopped pickled jalapenos
  • 1 tbsp cider vinegar
1) Preheat the oven to 200C/Gas 6. Coat a large baking sheet with cooking spray.

2) In a large bowl, combine the chicken, sour cream, cheese, green chillies, coriander and cumin. Mix well to combine.

3) Arrange the egg roll wrappers on a flat surface. Place a small amount of filling in the lower third (towards one corner) of each wrapper. Fold over the bottom corner of the wrapper, tightly roll up one turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place the straws on the prepared baking sheet and spray with cooking spray. Bake 10 to 12 minutes, until golden brown.

4) Meanwhile, in a small bowl, combine the honey, pickled jalapeno chillies and vinegar. Mix well and serve alongside the straws.

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