Well, weather-wise, spring seems to have done an about turn and we've headed back into winter, but this week's menu has been full of spring rolls ! I wanted to use up the end of a pack of spring roll wrappers that I found at the back of the cupboard this weekend, and, after tucking into Smores spring rolls and turon, which are delicious caramelised banana spring rolls from the Philippines, Juliette requested some "real" (ie savoury) spring rolls to use up the final few sheets.
I had a small amount of chicken and some roasted vegetables (mainly carrots with a few mushrooms and onions) leftover from the Sunday roast so that was what I used for the filling. They worked really well but any combination of meat and veg would do really.
Roast Dinner Spring Rolls
leftover cooked chicken and vegetables
spring roll wrappers
garlic salt, paprika, splash of soy sauce
Pick the meat off the bones and finely shred it. Finely dice the vegetables. Season to taste and mix together with a splash of soy sauce.
Put the rice noodles in boiling water to soak for a couple of minutes then drain.
One at a time, dip a spring roll wrapper in water and submerge until it becomes soft and sticky. Lay out on a plate and top with a line of noodles then chicken/veg.
Fold each side in to the middle then pull the bottom up to the middle and finally, carefully roll it from the centre up to the top.
Deep fry or shallow fry in a little oil or butter on all sides.
While having the #KitchenClearout, I also came across a box of prawn crackers and I thought the kids would like making them.
They thought it was pure magic when they puffed up and folded out into big prawn crackers when submerged in hot oil. They know there's half a box left and they've been asking to make them every single day !
Adding this to this month's #KitchenClearout linky because it polished off the final few spring roll wrappers.