Buffalo Chicken Spring Rolls

Moy Park Breaded Chicken Goujons tossed in a spicy buffalo sauce for a deliciously alternative spring roll!  Served with a blue cheese dip, and carrot and celery sticks – perfect for a get together with family and friends this summer!  For more recipe inspiration please visit or follow us on Facebook or Instagram @MoyParkChicken!

Difficulty easy
Preparation Time 10
Cooking Time 25
Servings 4
Spring Rolls
  • 300g Moy Park Breaded Chicken Goujons
  • 120g butter, melted
  • 120ml hot sauce
  • 3 tbsp cream cheese
  • 2 spring onions, finely chopped
  • 12 spring roll wrappers
  • 1 large carrot, peeled and grated
  • 200ml natural Greek yoghurt
  • 60ml mayonnaise
  • 2 spring onions, chopped
  • 50g blue cheese, crumbled
  • 2 tbsp red wine vinegar
  • Juice of 1 lemon
  • Salt and black pepper

Main Instructions
  1. Preheat the oven to 220˚C/200˚C Fan/Gas Mark 7. Arrange your Moy Park Breaded Chicken Goujons on a baking tray and bake for 10 -12 minutes until crisp and cooked through. When cool enough to handle, chop into small pieces.
  2. Stir together the butter and hot sauce in a large bowl. Add the chicken, cream cheese and spring onions. Toss to combine.
  3. Place a spring roll wrapper on a dry work surface. Place one tablespoon of the chicken mixture in the centre of the wrapper and add a few grated carrots. Brush the edges of the wrapper with a bit of water, then fold the wrapper over the filling into the shape of a spring roll. Seal any loose edges with a bit more water.
  4. Repeat with the remaining rolls.
  5. Place on a baking tray and bake for 12-15 minutes, turning halfway through, until crisp.
  6. Meanwhile, whisk together all of the ingredients for the dip and serve with the hot spring rolls and some carrot and celery sticks.
Allergy Advice
This recipe may include:
  • Milk
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