Oriental spring rolls
- 2 cooked chicken breasts, skin removed
- 1 large carrot
- ½ pointed red pepper
- 2 spring onions
- 50g canned sweetcorn, drained
- 2 tbsp Asda Oyster Sauce
- 1 tbsp soy sauce
- 25g butter, melted
- 2 tbsp sunflower oil
- 1 x 270g pack frozen filo pastry, defrosted
- 2 tbsp sesame seeds
- Sweet chilli sauce, to serve
This recipe is part of our 'cooking with kids' feature and has instructions for children.
Line a baking tray with a piece of baking paper. Ask an adult to pre-heat the oven to 190C/170C Fan/Gas 5 for you – and take care when using a knife to chop the meat and vegetables.
Cut the chicken into small pieces. Cut the ends off the carrot and then peel and grate. Remove the seeds from the pepper and cut the tough green leaves and roots off the spring onions. Finely chop the pepper and spring onions.
Mix the chicken and veg in a bowl and stir in the sweetcorn and the oyster sauce and soy sauce.
Mix the butter and oil in a bowl. Lay a sheet of filo pastry on a work surface and brush half with the butter mixture. Fold over the other half and brush with more butter. As filo pastry dries out quickly, cover the sheets you’re using with a damp tea towel until ready to use.
Put a sixth of the filling 5 cm from the end of the pastry and shape into a sausage, leaving a 5cm gap at each side.
Fold sides and end of the pastry over the filling and then roll up. Put on the baking tray.
Repeat with the rest of the pastry and filling to make 5 more spring rolls. Brush with the rest of the butter mixture and sprinkle with the sesame seeds.
Bake for 15-18 minutes. Serve with a bowl of sweet chilli sauce for dipping.