Baked Spring Rolls for Chinese New Year

Prep Time:25 mins, Cook Time: 25 mins, Total Time: 50 mins

February 7, 2014

Spring Roll CollageOk, a little late I know for the big event on 31st January but technically Chinese New Year continues until the 14th February and in all honesty I’ve haven’t had much of a chance to post until today. For the first time I wanted to make a little Chinese celebration and mark the event with the kids last Friday, so decided on a couple of appealing child-friendly dishes, plus some prawn crackers for a bit of extra crunch. For starters some simple Spring Rolls packed full of delicious veggies, bean sprouts, prawns and rice noodles. Yummilicious yet considerably healthier than most bought rolls being that they were oven-baked in filo pastry and not deep fried. I also made a tasty Chicken & Veggie Chow Mein which we all greedily devoured and shall be blogged shortly too.

Although my kids are only three and five they’ve certainly known about Chinese New Year this year. Being year of the horse Frannie’s been ridiculously excited, although hadn’t quite grasped the reason for a giant horse collage on her classroom wall. Jacques had a whole week of celebrations in his pre-school class, making and decorating lanterns, constructing a giant dragon, tasting noodles, rice, prawn crackers, fortune cookies, he even made a lucky red envelope with choccie coins for me. Needless to say the chocolate smears around his mouth were a bit of a giveaway the coins didn’t quite make it as far as me. Fingers crossed this doesn’t me bring me any bad luck!  One day they even had a horse visit the pre-school but I had to hush Jacques down on the whole thing for fear his big sis would get wind and be seething with horsey jealously. She’s truly obsessed that girl.

I’d intended to make these spring rolls with Jacques on our friday afternoon together, but he didn’t help out too much on this occasion. Instead he was totally submerged in some new bug films he discovered on CBBC iPlayer called Minuscule. To his credit they’re some of the best short animation/real life films I’ve ever seen, all 84 episodes so far and each with a beautifully filmed humorous take on a different bug or insect. Whether you have kids or not, I urge you to watch a few, I’m sure you’ll be equally as delighted and hooked!. Jacques did however manage to divert his eyes for a few brief moments to help with the all important task of sesame seed sprinkling on the finished rolls, and in the eating too of course!.

Eat Your Veg | Baked Spring Rolls

I’m entering my baked spring rolls to a few challenges:

To Extra Veg, hosted by Helen of Fuss Free Flavours and this month by Michelle of Utterly Scrummy, as there’s quite a few extra veggies hidden away there within those crispy exteriors.

To Karen of Lavender and Lovage‘s Cooking with Herbs event which this month is themed Chinese New Year and Valentines. A slightly dubious entry as I’m not too convinced ginger, garlic and spring onions count as herbs?

To Javelin Warriors Made with Love Mondays event as these were definitely made with love and very homemade!

To A Mummy Too‘s #Recipe of the Week, as I’ve just realised it’s been a while since I last joined in. Sorry Emily, but here I am again!

Finally to my own Family Foodies event which I host with Vanesther of Bangers and MashThis month we’re asking for the foods you make your kids to show them a bit of foodie love, and with my kids both starting new schools last week I wanted to make them a very special friday dinner not just to celebrate Chinese New Year but to show them how proud I am of them for being so brave and settling in relatively seamlessly.

Spring Rolls Challenge Logos

IMG_1796

The Good Stuff:

Peppers, Carrots, Spring Onions, Bean Sprouts, Cabbage, Courgette, any other veggie you add



Great For:

Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Families, After-School Snacks, Making with Bigger Kids, Starters, Light Lunch, Chinese New Year



Notes:

Makes 10 – 12 fairly large spring rolls
Vary your veggies as to what you have in



Special Equipment:

A baking tray



Baked Spring Rolls for Chinese New Year

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Ingredients Prep Time:25 mins, Cook Time: 25 mins, Total Time: 50 mins

To make 10 – 12 large spring rolls:
Filling:
175g cooked rice noodles
1 dessertspoon sesame oil
250g mixed veggies, very finely sliced (could include carrots, peppers, bean sprouts, cabbage, spring onions, courgette)
100g cooked prawns
1 clove garlic, finely chopped
1 heaped teaspoon fresh ginger, finely chopped
1 dessertspoon lower salt soy sauce (I use Kikkoman)
1 dessertspoon oyster sauce
1 heaped teaspoon chinese 5 spice
Pastry Outer:
1 pack filo pastry
2 tablespoons sesame oil
1 tablespoon seseme seeds

1) Preheat your oven to 200ºc / 180ºc fan / gas mark 6.
2) Cook the noodles to packet instructions, once cooked toss in the sesame oil.
3) Prepare all the veggies, slicing them as finely as possible.
4) Mix all the filling ingredients together in a large bowl, tossing through the soy sauce, oyster sauce and 5 spice so everything’s evenly coated.
5) Carefully unroll the filo, you need half a sheet for each spring roll so cut each in two width ways, so you have a square.
6) Dollop a generous amount of the filling towards the bottom of the filo square as per the pic above. Dab a few smears of sesame oil around the edges so the pastry will stick and roll up like a sausage roll, though be as gentle as possible as the filo is prone to tearing (especially with spiky veggies!). Once rolled tuck under the two ends of pastry and use a little more sesame oil to stick the sides down.
7) Repeat until all the mixture is used, lightly brush the tops with more sesame oil and sprinkle over a few sesame seeds for added crunch.
8) Bake in the pre-heated oven for 20 to 25 minutes until crispy and golden.
Lovely eaten warm.

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31 thoughts on “Baked Spring Rolls for Chinese New Year

  1. Fish fingers for tea

    Chinese New Year has been a bit of hit here this year too, Izzy was so disappointed that she was missing the food day at preschool though! Your spring rolls look and sound lovely, I made some a few months ago but had forgotten all about them, time for another outing I think!

    Reply
  2. Javelin Warrior

    Such a great idea, baking instead of frying! And the use of filo dough is perfect for adding a wonderful crunch to these egg rolls. And with all the fresh veggies, it’s so healthful too!

    Reply
  3. Choclette

    They sound delicious and infinitely preferable to the deep fried variety. Thanks for alerting me to Miniscule. CT is a real bug fan, so we might try watching one later and see what he thinks.

    Reply
  4. Sylvia

    Love spring rolls! My father introduced me to them long time ago and now we’re trying to convince my little brother to like them as much as we do!

    Reply

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