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
