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Recipe Instructions

Combine the curry paste and mayonnaise in a small bowl.

Use a serrated knife to split each roll lengthways (don’t cut all the way through).

Spread the insides of rolls with the mayonnaise mixture. Top with chicken, snow pea, carrot, rocket, onion and coriander. Season.

Recipe Ingredient

42.00 gm green curry paste

100g mayonnaise

3 by Laurent White Sourdough Rolls

240g cooked chicken

40g snow peas, trimmed, thinly sliced

1 carrot, peeled, shredded

60g baby rocket leaves

1/2 small red onion, thinly sliced

62.50 ml coriander sprigs

Cook Time


Prep Time


Total Time



353.61 calories

102.0 grams fat

18.8 grams saturated fat

93.0 grams carbohydrates

7.6 grams sugar

45.2 grams protein

160.1 milligrams cholesterol

2.5 milligrams sodium


Recipe Category

Dinner, lunch


Bread, chicken, egg allergy, fish allergy, gluten allergy, lactose allergy, milk allergy, onion, peanut allergy, sesame allergy, shellfish allergy, snow peas, soy allergy, tree nut allergy, wheat allergy, sandwich, no cook, family friendly, homemade, kid friendly, weeknight, lunch, dinner, easy dinner, basic, quick, simple


These loaded chicken and green curry mayo rolls are like a healthier homemade banh-mi. Fresh, bright and satisfying!

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