Chicken noodle spring rolls

Name: Chicken noodle spring rolls
Cook time: 45 min
Total time: 45 min
Yield: Makes 6
Ingredients: 2 cloves garlic, grated; 1 tsp grated ginger; 1 tbsp soy sauce; 1 tbsp sweet chilli sauce; 50 g/1¾ oz edamame soy beans or peas (defrosted if frozen); 50 g/1¾ oz edamame soy beans or peas (defrosted if frozen); 50 g/1¾ oz edamame soy beans or peas (defrosted if frozen); 50 g/1¾ oz edamame soy beans or peas (defrosted if frozen); 100 g/3½ oz cooked chicken; 100 g/3½ oz carrot, grated; 100 g/3½ oz courgette (zucchini), grated; 100 g/3½ oz courgette (zucchini), grated; 200 g/7 oz cooked vermicelli rice noodles (using about 60g/2 oz dry noodles); 200 g/7 oz cooked vermicelli rice noodles (using about 60g/2 oz dry noodles); 200 g/7 oz cooked vermicelli rice noodles (using about 60g/2 oz dry noodles); 12 sheets filo pastry; sunflower or rapeseed (canola) oil, for brushing; sunflower or rapeseed (canola) oil, for brushing; sunflower or rapeseed (canola) oil, for brushing; sunflower or rapeseed (canola) oil, for brushing; 2 tsp sesame seeds; 2 tbsp soy sauce; 1 tbsp rice or wine vinegar; 1 tbsp rice or wine vinegar; 1 tbsp honey

with soy dipping sauce

Preparation info

Makes
6

Difficulty
Easy
Ready in
45 min

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

I don’t make these any more… my kids make them instead! They’ve become really competitive as to who can make the fullest and neatest ones.

Depending on the size of the pastry sheets, you may end up with some trimmings left over. They can either be used for Baked Pea and Paneer Samosas, or for a sweet treat, brush them with jam or chocolate and hazelnut spread, roll up into cigar shapes and bake for a few minutes until golden.

Ingredients

Leftovers
Pasta

Ingredients

Method