No-Need-To-Cook Hoisin Spring Rolls
Be careful when handling rice paper – it can tear very easily. It’s a great store-cupboard ingredient as they are great for a last minute snack or starter – all you do is soak them in hot water and then fill with your favourite ingredients.
Place the rice paper wrappers in a heatproof bowl and cover with hot water, leave to soak for 5 minutes until soft and pliable.
In a separate bowl, toss together the carrot, cucumber, salad onions and sesame seeds.
Drain the rice papers on a clean tea towel and spread 1 Tsp of the hoisin sauce across the centre of each. Sprinkle with a few coriander leaves. Place the vegetables and then the chicken on top. Make sure that you don’t over fill them as they may split if you do.
Fold 2 sides in, then roll up to make a neat cylindrical shape. Serve immediately with extra hoisin sauce to dip into.
- 12 7.5 x 15cm rice paper wrappers
- 1 carrot, cut into matchsticks
- 75g piece of cucumber
- 4 spring onions, shredded
- 1 tablespoon sesame seeds
- 4 tablespoons hoisin sauce
- Small bunch of fresh coriander
- 350g lean cooked chicken, shredded