Season the chicken with salt and pepper. Place a slice of chicken diagonally across the spring roll pastry.
Lay 6 prawns on top of the chicken slice. Top with two to three chilli strips and a handful of coriander.
Place another slice of chicken over the coriander.
Fold in ends of pastry and roll up in an envelope shape. Secure with a cocktail stick.
Deep-fry the chicken and prawn rolls in hot oil until golden brown and cooked through, about 2-3 minutes. Do not have oil too hot or the rolls will brown before the filling is cooked through.
Drain on absorbent kitchen towels.
Remove cocktail stick from each roll.
