1 Tbsp plain flour
8 spring roll pastry sheets Vegetable oil, to deep-fry
Sea-salt flakes and freshly ground black pepper, to season
400g cannellini beans, rinsed, drained
150g smoked chicken breast, finely diced
1 red onion, finely diced
1 stick celery, finely diced
1⁄4 cup aioli
2 Tbsp walnuts, finely chopped
1⁄2 bunch tarragon leaves, finely chopped
Edible owers, 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.