Wrap-your-own spring rolls

Wrap-your-own spring rolls

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(5 ratings)

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Cooking time

Prep: 40 mins Cook: 25 mins

Skill level

Easy

Servings

Makes 8 - 10

A superhealthy recipe that's ideal for cooking with young children

Nutrition and extra info

Additional info

  • Freeze unbaked
Nutrition info

Nutrition per serving

kcalories
202
protein
12g
carbs
32g
fat
4g
saturates
1g
fibre
2g
sugar
8g
salt
2.04g

Ingredients

  • 300g pack cooked rice noodles from the chiller cabinet (see tips)
  • about 400g/14oz mixed vegetables, thinly sliced and put in separate bowls, such as red peppers, beansprouts, carrots, shredded Chinese leaf cabbage, spring onions
  • 140g cooked prawns
  • 100g cooked chicken or duck, shredded
  • 2 garlic cloves, finely chopped
  • small piece ginger, finely chopped
  • splash light soy sauce
  • Chinese five-spice powder, for sprinkling
  • 8-10 sheets of brik or filo pastry (see tips)
  • 1 egg, beaten
  • sesame seeds, for sprinkling if you want

For the dipping sauce

  • 100g reduced salt and sugar ketchup
  • 1 tbsp white wine vinegar
  • small piece ginger, grated
  • pinch of caster sugar

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Method

  1. Heat oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Wash hands, put aprons on, sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that’s fine – all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
  2. Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet then give them the beaten egg and a brush so they can brush around the edges. Then help them to roll them up neatly by folding both sides over the filling, then rolling them up.
  3. Lift the spring rolls onto a baking tray, seam side down, brush with a little more egg and sprinkle with sesame seeds, if you want. Try to remember which child made which roll to save any arguments at the end! Bake the rolls for 20-25 mins or until golden.
  4. While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.

Recipe from Good Food magazine, June 2011

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Comments

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ladymelchett's picture

My children made these in school and they were lovely. I didn't think that rice noodles made them stodgy at all and I thought that they had a really nice subtle flavour. Made smaller I think these would make great party food, far superior to the supermarket variety.

jobrett's picture
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I didnt bother with noodles, I just bought a stir-fry mix added in the spices and soy sauce then baked in the filo rolls. I didnt bother with the sesame seeds either. I was impressed that they turned out ok, but they were not even in the same league as restaurant/take away ones.

fairystoryteller's picture
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Not impressed. Recipe says 'noodles are essential' but I disagree. Ratio of veg to noodles all wrong and could have done with far less noodle (or even have missed it out altogether). With so much noodle stodge the spring rolls were tasteless and heavy. Cooked chicken got lost - 100g is about 1 cooked breast. Plus the fact even with 12 sheets brik pastry I had loads of filling left (currently trying to think of something imaginative to do with it!). I won't cook this again.

jatinmuddam's picture

this website is Awsum............:)

mariaulleland's picture
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Very good. I used thin puff pastry made for spring rolls and baked in the oven. We used store bought sweet chili sauce to dip.

dawnll's picture

These tasted really good

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