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Baked Spring Rolls

A healthier version of the deep-fried spring rolls - these are fun to make with kids who can help roll the vegetables in the pastry.

Method:

  1. Submerge the noodles in hot water to soften. Drain and cut into smaller pieces using kitchen scissors. Add the soy sauce and black pepper to the noodles and mix well.
  2. Grate the carrot. Thinly slice the spring onion lengthways. Thinly slice the red pepper into long strips. Pick the leaves off the coriander. Shred the chicken breast. Set aside.
  3. Grind the roasted peanuts in a pestle and mortar. Beat the eggs in a bowl.
  4. Unfold the filo pastry sheets and cut into half. Take one sheet and lay out flat. Place a little of each ingredient in the centre of the pastry. Fold over the edges, brush with the beaten egg and roll tightly. You may need to double wrap the roll if the pastry has broken. Lay seal side down onto a lined and oiled baking tray. Repeat with the remaining mixture.
  5. Brush the rolls with more beaten egg and scatter sesame seeds on the top. Bake in the oven for 20 minutes and serve hot or cold with sweet chilli sauce.

 

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Cheng Peng
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Baked Spring Rolls

A healthier version of the deep-fried spring rolls – these are fun to make with kids who can help roll the vegetables in the pastry.

COOK 40 MINS
6 SERVINGS

Ingredients

  • Vermicelli Noodles – 50g
  • Light Soy Sauce – 2 tbsp
  • Black Pepper – 1 tsp
  • Carrot – ½
  • Spring Onion – 4
  • Red Pepper – ½
  • Coriander – 10g
  • Beansprouts – 50g
  • Cooked Chicken Breast – ½
  • Roasted Peanuts – 2 tbsp
  • Eggs – 1
  • Filo Pastry – 7 sheets
  • Sesame Seeds – 4 tbsp