Wrap-Your-Own Spring Rolls with Veggies, Prawns, and Chicken Recipe
Introduction
These wrap-your-own spring rolls are a fun and interactive way to enjoy a delicious, crispy snack. Packed with fresh vegetables, cooked prawns, and chicken or duck, they’re perfect for involving kids in the kitchen while creating a tasty treat everyone will love.
Ingredients
- 300g pack cooked rice noodles from the chiller cabinet (see tips)
- About 400g/14oz mixed vegetables, thinly sliced and separated, such as red peppers, beansprouts, carrots, shredded Chinese leaf cabbage, spring onions
- 140g cooked prawns
- 100g cooked chicken or duck, shredded
- 2 garlic cloves, finely chopped
- Small piece ginger, finely chopped
- Splash of light soy sauce
- Chinese five-spice powder, for sprinkling
- 8-10 sheets of brik or filo pastry (see tips)
- 1 egg, beaten
- Sesame seeds, for sprinkling (optional)
- 100g reduced salt and sugar ketchup
- 1 tbsp white wine vinegar
- Small piece ginger, grated
- Pinch of caster sugar
Instructions
- Step 1: Preheat your oven to 200°C (180°C fan)/gas mark 6. Prepare bowls with the noodles, vegetables, prawns, and chicken separately so everyone can help themselves.
- Step 2: Make sure hands are clean and put aprons on. Let each person pick their filling ingredients, mixing noodles with chosen vegetables, prawns or chicken, garlic, ginger, a dash of soy sauce, and a sprinkle of five-spice powder in their own bowl.
- Step 3: Lay a sheet of pastry in front of each person. They should spoon their filling down one side of the sheet, then use a brush to apply beaten egg around the edges.
- Step 4: Help them fold both sides of the pastry over the filling, then roll tightly to form a neat spring roll. Place them seam side down on a baking tray.
- Step 5: Brush the rolls with more beaten egg and sprinkle with sesame seeds if using. Try to remember who made each roll to avoid disputes later.
- Step 6: Bake for 20-25 minutes until golden and crisp.
- Step 7: While the rolls bake, prepare the dipping sauce by mixing ketchup, white wine vinegar, grated ginger, and caster sugar until the sugar dissolves.
- Step 8: Remove spring rolls from the oven and let them cool slightly. Cut into smaller pieces for young children if desired, then serve with the dipping sauce.
Tips & Variations
- If you can’t find ready-cooked rice noodles, soak thin rice noodles in kettle-hot water for 5 minutes, drain, toss in a little oil, and let cool before using.
- Brik pastry is thinner and easier to handle, especially for kids. If unavailable, use filo pastry but keep unused sheets under a damp cloth to prevent them from drying out as they become brittle quickly.
- Try adding fresh herbs like mint or coriander to the filling for extra flavor.
- Substitute chicken or duck with tofu or cooked shredded beef for different variations.
Storage
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. Reheat in the oven at 180°C for 8-10 minutes to regain their crispiness. Avoid microwaving as it can make the pastry soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables for the filling?
Yes, but make sure to thaw and drain any excess water before using to prevent soggy spring rolls.
Is it necessary to use egg for sealing the rolls?
While egg helps seal the pastry neatly and adds color when brushed on top, you can use a little water or flour paste as a substitute if avoiding eggs.
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Wrap-Your-Own Spring Rolls with Veggies, Prawns, and Chicken Recipe
- Total Time: 40 minutes
- Yield: 8–10 spring rolls 1x
- Diet: Halal
Description
This fun and interactive recipe for wrap-your-own spring rolls lets kids choose their own fillings from cooked rice noodles, mixed vegetables, prawns, and chicken or duck, then roll them in delicate brik or filo pastry. Baked until golden and crisp, these spring rolls come with a tasty ginger-ketchup dipping sauce, making it a perfect hands-on meal to enjoy together.
Ingredients
Scale
Spring Roll Fillings
- 300g pack cooked rice noodles from the chiller cabinet
- About 400g/14oz mixed vegetables, thinly sliced (red peppers, beansprouts, carrots, shredded Chinese leaf cabbage, spring onions)
- 140g cooked prawns
- 100g cooked chicken or duck, shredded
- 2 garlic cloves, finely chopped
- Small piece ginger, finely chopped
- Splash light soy sauce
- Chinese five-spice powder, for sprinkling
Spring Roll Wrapping
- 8–10 sheets of brik or filo pastry
- 1 egg, beaten (for brushing)
- Sesame seeds, for sprinkling (optional)
Dipping Sauce
- 100g reduced salt and sugar ketchup
- 1 tbsp white wine vinegar
- Small piece ginger, grated
- Pinch of caster sugar
Instructions
- Preparation: Heat the oven to 200°C/180°C fan/gas mark 6. Arrange cooked rice noodles, thinly sliced mixed vegetables, cooked prawns, and shredded chicken or duck into separate bowls for easy access. Ensure children wash their hands and wear aprons to get ready for cooking.
- Mixing the Filling: Each child selects their preferred ingredients, adding essential noodles plus vegetables or proteins. Add finely chopped garlic, ginger, a splash of light soy sauce, and a sprinkle of Chinese five-spice into each bowl. Children then mix their chosen fillings well in their individual bowls.
- Assembling the Spring Rolls: Lay out one sheet of brik or filo pastry per child. Instruct them to spoon their filling down one side of the sheet, then use a brush to apply beaten egg around the edges. Help them roll their spring rolls neatly by folding the sides over the filling and rolling up tightly to seal.
- Preparing for Baking: Place each spring roll seam side down on a baking tray. Brush with more beaten egg and optionally sprinkle with sesame seeds. Keep track of which child made which roll to avoid mix-ups after baking.
- Baking: Bake the spring rolls in the preheated oven for 20-25 minutes, or until they turn golden brown and crisp.
- Making the Dipping Sauce: While the rolls bake, combine the reduced salt and sugar ketchup, white wine vinegar, grated ginger, and a pinch of caster sugar in a bowl. Stir until the sugar dissolves completely.
- Serving: Remove the spring rolls from the oven once golden and crispy. Allow them to cool until safe to handle, then cut into smaller pieces if serving young children. Serve with the prepared dipping sauce and enjoy!
Notes
- If pre-cooked rice noodles are unavailable, soak thin rice noodles in kettle-hot water for 5 minutes, then drain, toss in a little oil, and let cool.
- Brik pastry is similar to filo but more pliable and easier for children to handle. Filo pastry can be used as a substitute but works best if sheets are kept under a damp cloth to prevent drying and brittleness.
- All ingredients used in the filling are either cooked or safe to eat raw, allowing children to graze freely if they wish while assembling.
- Keeping track of which child’s roll is which helps avoid confusion or arguments during serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack/Appetizer
- Method: Baking
- Cuisine: Asian
Keywords: spring rolls, kids recipe, wrap-your-own, brik pastry, filo pastry, Asian appetizer, baked spring rolls, interactive cooking
