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Spring Rolls

Food Main Courses Starters Chinese


10 Servings
Rice noodles 300g cooked and chilled
Mixed vegetables 400g thinly sliced e.g. red peppers, bean sprouts, carrots, Chinese leaf cabbage, spring onions
Prawns 140g cooked
Chicken 100g cooked and shredded
Garlic cloves 2 finely chopped
Ginger small piece, finely chopped
Light soy sauce 1 tsp
Chinese five-spice powder enough for sprinkling
Spring roll pastry 10 sheets
Egg 1 beaten
Ketchup 100g
Rice vinegar 1 tbsp
Fresh lime juice 1 tsp
Caster sugar pinch
Chilli flakes to taste
  1. Heat oven to 200ºC/180ºC fan/gas 6
  2. Mix together garlic, ginger, soy and five-spice to a bowl. Add the noodles, vegetables, prawns and chicken, and mix well
  3. Lay out sheets of pastry and spoon a sausage sized filling down one side of each sheet. Brush round the edge with the beaten egg then roll them up neatly by folding both sides over the filling
  4. Lift the spring rolls onto a wire rack over a baking tray, seam side down and brush with a little water. Bake the rolls for 20-25 minutes or until golden and crisp
  5. For dipping sauce mix together ketchup, rice vinegar, lime juice and caster sugar until sugar has dissolved. Sprinkle the chilli flakes on top to taste