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.

chicken and prawn spring rolls