1 Tbsp plain flour
8 spring roll wrappers
vegetable oil, to deep-fry
sea-salt flakes and black pepper to season
400 g canned cannellini beans, rinsed, drained
150 g smoked chicken breast fillets, finely diced
1 red onion, finely diced
1 celery stick, finely diced
¼ cup aioli
2 Tbsp walnuts, finely chopped
½ bunch fresh tarragon, finely chopped
edible flowers to garnish
- Mix flour and 2 tablespoons of water together in a small bowl. Cut spring roll sheets diagonally in half. Wrap a piece around a lightly-oiled 12cm cream horn mould, sealing the edge with a little flour paste. Place a second horn over the pastry to encase. Repeat to make 3 more.
- Pour oil into a large saucepan until 5cm deep. Heat to 180°C on a cook’s thermometer or until a cube of bread turns golden in 30 seconds. Deep-fry cones in 4 batches for 1–2 minutes or until golden and crisp. Remove horns. Drain cones on paper towel. Season with salt and pepper.
- Put cannellini beans in a large bowl. Using the back of a large spoon crush beans. Add chicken, onion, celery, aioli, walnuts and tarragon. Mix well.
- Using a small spoon, fill cones with chicken salad just before serving. Garnish with edible flowers.