Chicken and vegetable spring rolls

4

Ingredients

  • 90g cellophane noodles
  • 2 tsp sesame oil
  • 2 cloves garlic, minced
  • 2 tsp minced fresh ginger
  • 2 cooked chicken breast halves, shredded (about 2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups )
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated carrot
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup shredded cabbage
  • 2 tbsps reduced-sodium soy sauce
  • 2 tbsps freshly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped spring onions
  • 12 spring roll wrappers
  • Lettuce leaves

Use imperial measurements

Method

How to make Chicken and vegetable spring rolls

1) Soak the cellophane noodles in hot water for 10 minutes, until tender.

2) Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and cook for 1 minute. Add the chicken, carrot, cabbage and soy sauce and cook for 2 minutes, until the vegetables wilt. Stir in the noodles and spring onions and toss to combine.

3) Arrange the spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the centre (from point to point). Roll up the bottom point, tuck in the sides then roll up. Using moistened fingers, wet the last point and roll up to seal.

4) Arrange the lettuce leaves in the bottom of a steamer basket or colander over simmering water. Place the spring rolls on the lettuce, cover and steam for 5 minutes, until the wrappers are translucent.