Fancy a fun, healthy cooking activity to try with the kids? How about these easy baked spring rolls made with rice wrappers? Everyone can fill their own, so you’ll all get your ideal noodle, veg and protein combo.
8 spring roll rice wrappers
1 pack of rice noodles, soaked and drained
1 red pepper, sliced into thin lengths
1 handful of bean sprouts, well rinsed
1 small handful cooked chicken, finely chopped
1 small handful marinated tofu, finely chopped
2 tsp sesame oil (plus some for greasing)
1 tbsp dark soy sauce
1/2 inch fresh ginger, minced
1 clove garlic, minced
1 tbsp sesame seeds
Set Oven Temp: 200C/180C Fan/Gas Mark 6
Soak a single rice wrapper in warm water for just a few seconds, then lay onto a lightly oiled board. Start with a bunch of noodles, placed in a 3 inch length along the centre of the wrapper.
Next, add with your veggies, placing them lengthways along the noodles.
Now sprinkle on your chicken and/or tofu.
Mix the oil, soy sauce, ginger and garlic in a small bowl to create your sauce. Spoon a little over your spring rolls contents – as much or as little as you like.
Carefully fold the sides of the wrapper inwards – it will be flimsy!
Next, fold the bottom edge of the wrapper upwards. Now roll upwards, tucking in your filling as you go and finishing with the seam underneath.
Repeat for the rest of your rice wrappers – everyone can choose their own filling combination.
Lay your spring rolls on an oiled baking tray. Brush lightly with oil. Sprinkle with sesame seeds.
Place in the oven and bake for 20-30 minutes, or until gently golden and piping hot all the way through.
Serve with plum, sweet chilli or barbecue sauce.