How to make fresh spring rolls
Be adventurous and ignite your toddlers taste buds with a delicious and nutritious recipe
- Remove the meat from the chicken carcass, discard the skin and finely shred.
- Soak the vermicelli in hot water for 10 minutes and then drain.
- Dip a rice paper wrapper into warm water until it softens then place it on a clean work surface.
- Put one-eighth of the chicken in the centre of the wrapper and top with 2 basil leaves, a few coriander leaves, a few carrot strips and a small amount of vermicelli. Spoon a little plum sauce over the top.
- Press the filling down to flatten it a little, then fold in the two sides and roll it up tightly like a parcel. Lay the roll seam-side down on a serving plate and sprinkle with a little water. Cover with a damp tea towel and repeat the process with the remaining ingredients. Serve with your favourite dipping sauce or a little extra plum sauce.
- Hints: When buying the barbecued chicken, ask for two breast quarters. Rice paper wrappers must be kept moist or they become brittle. If you leave the spring rolls for any length of time and they start to dry out, sprinkle cold water on them.
Mum tip: Getting children get involved in preparing and selecting their food can increase their desire to eat it. So, for a fun meal, let everyone wrap their own rolls.
- Half a barbecued chicken (grilled)
- 50g dried mung bean vermicelli
- 8 x 17cm square dried rice paper wrappers
- 16 Thai basil leaves
- 1 large handful coriander leaves
- 1 carrot, cut into short thin strips and blanched
- 2 tbsps plum sauce
Recipes and images are taken from Healthy Living with Babies and Toddlers