Most of the large supermarkets now stock oriental ingredients, such as rice-paper wrappers. Keep them as a store cupboard ingredient as they are great for a last-minute starter or snack – all you do is soak them in hot water and then fill with your favourite ingredients. Be careful when handling them as they tear quite easily.
Serves 4
12 x rice-paper wrappers, each 7.5 x 15cm (3 x 6in)
1 carrot, cut into matchsticks
75g (3oz) piece of cucumber, cut into matchsticks
4 salad onions, shredded
1 tbsp sesame seeds
4 tbsp hoisin sauce, plus extra to serve
small bunch of fresh coriander
350g (12oz) lean cooked chicken, shredded
Step one Place the rice-paper wrappers in a heatproof bowl and cover with hot water; then leave to soak for 5 minutes until soft and pliable.
Step two In a separate bowl, toss together the carrot, cucumber, salad onions and sesame seeds.
Step three Drain the rice papers on a clean tea towel and spread 1 teaspoon of the hoisin sauce across the centre of each. Sprinkle with a few coriander leaves. Place the vegetables on the rice papers and then the chicken on top. Make sure you don’t over-fill the papers as they could split.
Step four Fold two sides in, then roll up to make a neat cylindrical shape. Serve immediately with extra hoisin sauce to dip into.
The spring rolls are not at their best if made up too far ahead of time. Instead, prepare the vegetables and the chicken, cover separately and chill until ready to use.
