chicken and prawn spring rolls
How to make chicken and prawn spring rolls recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
200 g (7 oz) ready-prepared mixed stir-fry vegetables
1 tablespoon sesame oil
1 red chilli, deseeded and chopped
1 cm (½ inch) piece of fresh root ginger, peeled and grated
200 g (7 oz) ready-cooked chicken, chopped
125 g (4 oz) small peeled prawns, thawed if frozen, chopped
2 tablespoons Chinese stir-fry sauce, any flavour
6 sheets filo pastry
2 tablespoons sunflower oil
salt and pepper
teriyaki sauce, for dipping
Method:
Chop the stir-fry vegetables to make the pieces slightly smaller, then place in a bowl. Add the sesame oil, chilli, ginger, chicken, prawns and sauce. Season with salt and pepper and mix well.
Work with 1 sheet of filo pastry at a time and keep the rest covered with clingfilm to prevent it from drying out. Cut each sheet in half widthways and put one-twelfth of the chicken mixture at one end of each strip.
Roll it up, tucking in the ends as you roll. Place on a baking sheet and brush with a little sunflower oil. Repeat with remaining pastry and filling to make 12 rolls.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until golden and crisp. Serve warm with teriyaki sauce for dipping.
For teriyaki chicken rolls:
Warm 12 pancakes (the sort used for crispy duck) in the microwave according to the packet instructions.
Fill with 250 g (8 oz) ready-cooked chicken, cut into strips, 6 spring onions, cut into fine strips, and ¼ cucumber, cut into sticks. Top with a little teriyaki sauce, roll up and serve. Total cooking time 10 minutes.
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| chicken and prawn spring rolls |
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