Ideal for Chinese new year celebrations... let the girls make them and then why not all sit down to snack on them??
1 bundle dried thread rice noodles (about 60g)
1 tbsp sunflower oil
fresh stir-fry vegetables (go for a leafy mix) &/or bean sprouts
small bunch coriander , stalks finely sliced, leaves roughly chopped
finely chopped ginger
2 tbsp sweet chilli sauce
sheets of filo pastry (I cut my sheets into quarters to make them go further - each spring roll needs at least
two sheets of pastry - the more the better) if you can get proper spring roll sheets obviously all the better.
1 tbsp sesame seeds (optional)
Heat oven to 220C/fan 200C/gas 7. Cook the noodles according to pack instructions. Heat 1 tsp oil in a large wok or non-stick frying pan. Stir-fry the vegetables, ginger and coriander stalks for 3-4 mins until almost cooked, but still with a little crunch. Stir in the sweet chilli sauce, coriander leaves and noodles, then remove from the heat
(I did this at home before brownies so that it was quicker for them to get on and make!)
Brush 1 sheet of filo (for each person) with a little of the oil, then cover with another sheet. Pile a quarter of the mixture along the narrow edge of each sheet, fold over the edges, then roll up to give you yoour spring rolls. Brush with the remaining oil, sprinkle with sesame seeds if using, then bake on a baking sheet, seam-side down, for 15 mins until golden and crisp.
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