Kuehne June 2019

Spring Rolls

Brian Yip
Serves: 10
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Ingredients

  • 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

Method

  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
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