Baked Spring Rolls for Chinese New Year
Prep Time:25 mins, Cook Time: 25 mins, Total Time: 50 mins
February 7, 2014
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!.
I’m entering my baked spring rolls to a few challenges:
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?
Finally to my own Family Foodies event which I host with Vanesther of Bangers and Mash. This 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.
Peppers, Carrots, Spring Onions, Bean Sprouts, Cabbage, Courgette, any other veggie you add
Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Families, After-School Snacks, Making with Bigger Kids, Starters, Light Lunch, Chinese New Year
Makes 10 – 12 fairly large spring rolls
Vary your veggies as to what you have in
A baking tray
Baked Spring Rolls for Chinese New Year
Ingredients Prep Time:25 mins, Cook Time: 25 mins, Total Time: 50 mins
To make 10 – 12 large spring rolls:
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
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.