Sleepover Spring Rolls

Sleepovers are very popular in our house and I think the girls could have a go at this next time they come to stay rather than having a take away.   I found the recipe on the Wing Yip website so I just need a trip to Wing Yip to stock up on ingredients. It seems quite a healthy version as the rolls are baked rather than deep fried.  Perhaps a large bowl of special fried rice could follow.

Ingredients

300g rice noodles, cooked and chilled

400g mixed vegetables, thinly sliced and put in separate bowls, such as red peppers, beansprouts, carrots, shredded Chinese leaf cabbage, spring onions

140g cooked prawns

100g cooked chicken, shredded

2 garlic cloves, finely chopped

small piece ginger, finely chopped

1 tsp light soy sauce

Chinese five-spice powder, for sprinkling

10 sheets of spring roll pastry

1 egg, beaten

For the dipping sauce:

100g ketchup

1 tbsp rice vinegar

1 tsp fresh lime juice

pinch of caster sugar

1 tbsp crushed chilli flakes, optional.

Method

Makes approx. 10

Heat oven to 200C. Before you start, lay all of the ingredients out separately in bowls with a separate large mixing bowl and spoon for each of the girls. This way they can choose a little bit of what they want each and have individual spring rolls. Noodles, however, are essential for each spring roll mix. Give everyone an apron and make sure they wash their hands before they begin. Once they have chosen their ingredients, they can add add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and mix everything together.

Take a wrapper and spoon a sausage shaped size filling down one side of each sheet then use the beaten egg and a brush along the edges of the wrapper. Roll them up neatly by folding both sides over the filling, then rolling them up.

Lift the spring rolls onto a wire rack over a baking tray, seam side down, and brush with a little water. Try to remember who made which roll to save any arguments at the end! Bake the rolls for 20-25 mins or until golden.

While the rolls are in the oven, make the dipping sauce.  Mix all the ingredients together until the sugar has dissolved. Sprinkle the chilli flakes on top if using. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, then eat, dipping the rolls into the sauce.