Easy spring rolls
- Barney Desmazery
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Makes 8 - 10
Easy
Prep: 40 mins
Cook: 25 mins
A star rating of 4.3 out of 5.19 ratingsRate
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Make this easy version of spring rolls with children – fill crisp pastry parcels with chicken, prawns and veg and serve with a homemade dipping sauce
Freezable (Freeze unbaked)
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Barney's tips for the perfect spring rolls:
- I find it's easiest to prepare all the fillings before I start rolling. Once everything is chopped and ready to go, assembling the spring rolls is quick and surprisingly relaxing.
- Don't be tempted to overfill each wrapper. I use just enough filling to roll them tightly, which helps stop them splitting and makes them much easier to eat.
- These spring rolls are really versatile, so I'll often swap in whatever I have to hand. Tofu, avocado or crunchy vegetables all work brilliantly for a veggie alternative.
- I like serving spring rolls with a selection of dipping sauces. Alongside the one in this recipe, others such as sweet chilli, peanut satay or soy and lime also make great accompaniements. They're perfect as a light lunch, starter or as part of a sharing platter with other Asian-inspired dishes.
We made this recipe with Kikkoman light soy sauce. Kikkoman soy sauce is naturally brewed, has a umami flavour you need for your dish and is made for universal use in cooking.
Ingredients
Nutrition
Units:
MetricUS
-
300g pack cooked rice noodles
(see tips)
-
about 400g mixed vegetables
such as red peppers, beansprouts, carrots, Chinese leaf cabbage and spring onions, thinly sliced
-
140g cooked prawns
-
100g cooked chicken
or duck, shredded
-
2 garlic cloves
finely chopped
-
small piece ginger
finely chopped
-
splash Kikkoman light soy sauce
-
Chinese five-spice powder
for sprinkling
-
8-10 sheets of Filo pastry
(see tips)
-
1 egg
beaten
-
sesame seeds
for sprinkling (optional)
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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Nutrition: per serving
-
kcal202
-
fat4g
low
-
saturates1g
-
carbs32g
-
sugars8g
-
fibre2g
-
protein12g
-
salt2.04g
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Method
-
step 1
Heat the 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. Get everyone to wash their hands and 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.
-
step 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. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
-
step 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 like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
-
step 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 TIPS
NOODLES
You’ll find ready-cooked rice noodles in the chiller cabinet at larger supermarkets. If you can’t find them, simply soak a bundle of thin rice noodles in kettle-hot water for 5 mins, then drain and toss in a little oil and leave to cool.
PASTRY
Brik pastry is a paper-thin north African pastry similar to filo. Find it in Waitrose, Ocado and Middle Eastern shops. It’s easier for kids to work with, but if you can’t find it, use filo pastry. You’ll need to help the kids work fast as filo becomes brittle quickly. Keep sheets that aren’t being used under a damp cloth to stop them drying out.
Barney Desmazery
As Good Food's longest-serving team member, Barney has written and tested thousands of recipes, worked with many of Britain's top chefs and created videos, live events and masterclasses. After gaining a chef's dipolma and working in restaurants across London, France and Australia, he joined Good Food, where he specialises in sourdough baking, foraging, seasonal ingredients and open-fire cooking. Discover more of Barney's recipes
Recipe from Good Food magazine, June 2011
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A star rating of 4.3 out of 5.19 ratings
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