Baked Chicken and Prawn Spring Rolls

cook 30 mins
  • 200 g (7 oz) prepared mixed stir-fry vegetables
  • 1 tablespoon sesame oil
  • 1 red chilli, deseeded and chopped
  • 1 cm (1/2 inch) piece fresh ginger, grated
  • 200 g (7 oz) cooked chicken, chopped
  • 125 g (4 oz) small peeled prawns, thawed if frozen, chopped
  • 2 tablespoons Chinese stir-fry sauce, any flavour
  • 6 sheets filo pastry
  • 2 tablespoons sunflower oil
  • salt and pepper
  • teriyaki sauce, for dipping
  • Roughly chop the stir-fry vegetables to make the pieces slightly smaller, then place in a bowl. Add the sesame oil, chilli, ginger, chicken, prawns and sauce. Season with salt and pepper and mix well.
  • Work with 1 sheet of filo pastry at a time and keep the rest covered with clingfilm to prevent it from drying out. Cut each sheet in half widthways and put one-twelfth of the chicken mixture at one end of each strip. Roll it up, tucking in the ends as you roll. Place on a baking sheet and brush with a little sunflower oil. Repeat with remaining pastry and filling to make 12 rolls.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until golden and crisp. Serve warm with teriyaki sauce for dipping.
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