CHINESE SPRING ROLLS






Ingredients:

 Cooked Rice Noodles from chiller cabinet (or use dried and follow instruction on packet)
A Selection of salad vegetables such as peppers, beansprouts, carrot, spring onions
100- 200g cooked chicken
2 garlic cloves and a small piece of fresh ginger, finely chopped and mixed together
Light Soy Sauce
Chinese Five Spice powder
Spring Roll Wrappers (available from oriental food shops and some supermarkets)
Rapeseed Oil (in spray is the easiest)
Sesame Oil (optional)
Sesame Seeds (optional)
Mild Chilli Sauce


Heat the oven to 200c and oil a non-stick baking tray

Put some rice noodles in a bowl (cooked and chilled)

Prepare the vegetables by cutting them into matchsticks as finely as you can and put in another bowl

Shred some cooked chicken and put in a bowl

Add a little soy sauce  and a tiny sprinkling of Chinese Five Spice to each of the prepared ingredients and mix up with clean hands or a spoon.  You can add a tiny bit of sesame oil to the cooled noodles too if you like.

To make up the Spring Rolls place a Spring Roll Wrapper on a board and spray lightly with oil (or brush with beaten egg). Then put some chicken, noodles and prepared vegetables along one side of the Spring Roll Wrapper, fold in the edges and then roll up the Wrapper over the filling into a Spring Roll.  Spray a little more oil over the Spring Rolls and sprinkle with sesame seeds (optional).  Transfer to an oiled baking sheet and bake for 20-25 minutes or until golden brown.
Serve with a mild chilli dipping sauce  or ketchup if preferred!

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