This is a recipe from the category: Recipe for kids
Did you ever eat in a Chinese restaurant? Or a Vietnamese maybe? If you did, did you have a spring roll then? Or maybe you came across a stall that sells spring rolls on a market? They usually give you a choice of about 10 different sauces you get to dip your spring roll in. They are just so yummy! You can get them with chicken, prawns or just vegetables, some are spicy, some aren’t. If you would visit an Asian country like China, Indonesia, Vietnam, Malaysia, Thailand and probably many more, you could eat them every day if you wanted to!
But did you know you can make them yourself, at home? If you read the instructions of the recipe below carefully and you concentrate well, you can definitely do it! I tried to make them with two girls aged 7 at home. I tried I say, because they didn’t let me do a single thing. They wanted to do it all by themselves, I was just allowed to give instructions. And you know what, they did a brilliant job. They very much enjoyed eating the spring rolls afterwards as well.
So if you are keen to do some cooking and there is an adult around to help you, just if necessary, you can surely make these lovely spring rolls too!
What do you need?
- spiraliser (optional)
- kitchen knife
- big bowl
- baking paper
- small casserole
- chopping board
- measuring spoons
- an oven
- pastry brush
Ingredients for 10 spring rolls:
- filo pastry deeg: these are very thin layers of pastry, you can find them in most bigger supermarkets. They are in the fridge or in the freezer. If not, you will definitely find them in an Asian food shop.
- 1 big carrot
- 2 spring onions
- 150 grams cooked thin rice noodles (uncooked that would be about 120 grams)
- 200 gram beansprouts
- 1 chicken fillet (which is half a chicken breast)
- 1 tbsp fish sauce (southeast asian kind of sauce based on anchovies)
- 1 tsp soya sauce
- 1 tsp sesame oil
- 1 cube chicken stock
- 1 egg
- a little bowl with sunflower oil or rapeseed oil
To make the spring rolls, we prepare the filling first. Once that is ready, we use the filo pastry to wrap up that tasty filling in beautiful little parcels and tata… there are your spring rolls!
Have you washed your hand? Apron on? Chef’s hat on maybe? Then you can start!
- Begin by gathering all the ingredients. Work the list from top to bottom so you have everything to hand when you get started, that works best.
- If your rice noodles are not cooked yet, they need to be cooked. Have a look at the package to see for how long, usually that is no more than 3 or 4 minutes because they are very thin, they get very sticky if you leave them for too long.
- Now cut up the chicken breast in chunks. Bring water to boil and add 1 cube of chicken stock. This will add a nice flavour to the chicken meat. Bring the chicken chunks in the boiling water and cook them for about 5 minutes. After 5 minutes, you take one chunk out and cut it in the middle. It should look all white. If it is still pink, it will need a little bit longer. When they are ready, drain and leave the chicken chunks to cool down.
- In the meantime you can cut the spring onion and spiralise the carrot. Spiralising is fast and gives you lovely long strings. If you haven’t got the spiraliser, then grate the carrot in the rough side.
- Once the chicken has cooled down, shred by hand it into small pieces, so, they blend in well with the vegetables.
- Now mix the vegetables, the chicken and the rice noodles. This is best done by hand. Do it thoroughly but carefully so you don’t squeeze the juice out of the beansprouts.
- After you mixed everything nicely together you can add the soya sauce, the fish sauce and the sesame oil. Then give it another good stir, you can use a fork now as the sauces may sting a bit if you use your hands.
There you go, the filling is ready, now you can start the real job!
To prepare for the last and best bit you need to get ready three things:
- Take the egg and whisk it in a bowl. Put your pastry brush read next to it, you will use the egg as glue in a little while to stick on the pastry so your spring roll stays nice and tightly closed.
- Take two baking trays and line them with baking paper.
- Make sure you have the bowl with oil ready, you will need those to brush your spring rolls with just before they go into the oven.
Ok, there we go!
- Start by taking a sheet of the filo pastry in front of you, with one of corners turned to you as in the picture below. Take a handful of the filling and put it near the corner closest to you. How much exactly you need depends on the size of your filo pastry sheets, have a look at the picture for the proportions.
- Now press the filling a bit with your hand, you want it quite closely packed.
- Now take the take pastry by the corner closest to you and roll the pastry around the filling as you would with a pancake. Try to roll it quite tightly (like you would roll up a sleeping bag that needs to go back in its bag). Then brush some of the whisked egg on the top of the roll as in the picture below, this is the glue.
- Now fold the two corners from the side towards the middle and stick them on the middle carefully
- Add a little bit of egg to the top corner now and continue to roll your spring roll until you can stik the top corner on it.
- Move the spring roll to your baking tray now. When you have finished all your spring rolls, give the pastry brush a quick wash and use it now to brush some oil over each of the spring rolls.
- Place the baking trays with the spring rolls in the oven now, on 200ºC (390ºF). Leave them in there for about 20 minutes, but best check once in a while, especially from 15 minutes onwards.
Hopefully you after 20 minutes you will have 10 beautiful tasty spring rolls!
Serve now with a dip. We used a sweet and sour chili sauce and a little bowl of melted peanut butter. Both a delicious with these lovely homemade spring rolls!
Will you let me know how it worked out for you? You can always send me a picture or leave a comment below.
PS. A small remark about the use of oil. If you prefer to use less oil, you can brush the finished spring rolls with the whisked egg instead, it gives a different texture, but also a lovely colour. In the restaurants spring rolls are deep fried, so they take up a lot more oil even.