4 cooked chicken breasts, shredded or finely chopped
Small tin sweetcorn (260g)
2 carrots, julienned
1 leek, cut in fine rings (or substitute 1 onion)
Half a bag of beansprouts
Thumb-sized piece of ginger, finely diced
1 red chilli, finely diced
2 cloves of garlic, finely diced
Toasted sesame oil
Juice of 1 lime (or 1/2 a lemon)
Packet of spring roll pastry (or substitute filo pastry)
Makes between 8 – 18 spring rolls, dependant on the size of your pastry sheets and amount of mix placed in each one.
Prepare all ingredients as described above. Heat oven to 200C.
Heat a wok, then add 2 tablespoons vegetable oil. Stir fry the ginger, garlic & chilli for approx 2 mins, stirring all the time so it does not burn. Add the carrots & leek, continue stirring for 2 mins more.
Add 1 tablespoon oyster sauce, 1 tablespoon soy & half a teaspoon sesame oil, along with the juice of the lime, stirring in well. Add in the sweetcorn & chicken and stir until well coated, remove from heat. Stir through the beansprouts.
Place a sheet of spring roll pastry on a clean surface, with the corner towards you. Spoon on filling in the centre, then fold up corner nearest you over the filling. Fold in the two sides, then roll entire piece over to finish sealing. Place on a non-stick baking tray and repeat until filling is all used.
Baste the finished spring rolls with some vegetable oil, then bake for 20-25 mins in the oven, until crispy to the touch. Serve as a meal or a snack.