- 12 large spring rolls wrappers OR 2 sheets of filo pastry eahc divided into 6
- 300g pack of Chinese stir fry vegetables
- 1/2 red pepper, thinly sliced
- 100g cooked chicken, shredded (e.g. leftover roast chicken, defrost if frozen)
- 1 or 2 medium red chilli, finely sliced (depending on how hot you want the rolls, with or without seeds)
- 1 - 2 tsp Chinese five spice powder (to taste)
- 1 tsp sesame oil
- Spray oil
- To serve:
- Shredded lettuce
- Cherry tomatoes, halved
- Radishes, sliced
- Dipping sauces - soy, sweet chilli, oyster or plum
The classic Chinese starter has been given a healthy SixFix! Baking in the oven gives a very crisp shell with a fraction of the fat.
Heat the sesame oil in a non stick wok until smoking. Add the vegetables and stir fry for 3 to 4 minutes. Add the chicken, five spice powder and chilli and fry for a further 2 minutes or so.
Allow the mix to cool then divide into 12 even portions.
To make up the rolls, place one wrapper on a board. Cover the remaining wrappers with a damp tea towel to prevent them drying out. Spritz the single wrapper with spray oil. Turn over. Place a portion of the vegetables diagonally across one corner and then fold the corner over the veg. Fold in the sides and roll up. Spritz the finished roll with a little more oil. Repeat until all 12 are made.
Preheat your oven to 200 degrees C. Line 2 baking trays with baking paper. Divide the rolls between the 2 trays. Bake for 15 to 20 minutes until golden and crisp. Turn your trays round to ensure even browning.
To serve, decorate a serving platter with shredded lettuce, halved cherry tomatoes and radish slices. Pile the spring rolls into the centre of the platter. Serve with a variety of dipping sauces – sweet chilli sauce, oyster sauce, plum sauce or soy sauce.
You can find spring roll wrappers in an Asian grocery store, which are popping up all ovr the place now! They are usually found in the freezer. Allow the pack to defrost enough to separate out 12 wrappers then pop the remainder back in the freezer.