Recipes

To make these into fresh spring rolls, wrap the mixture in rice paper wrappers. You can serve them fresh or even deep-fry them. If you do roll and fry them make sure they are not overfilled. And an adult must always supervise any cooking with hot oil.

Cooking time: 12 minutes
Serves: 6
Degree of difficulty: easy

2 tablespoons oil
1 small cob of corn, kernels removed
1 carrot, peeled cut into small dice
1 small zucchini, cut into small dice
100g small green beans cut into small pieces
400g chickens mince
1/3 cup frozen peas
2 tablespoons Changs Hoi Sin
2 tablespoons Changs Oyster Sauce

Heat the wok or large heavy based pan until very hot, add half the oil. Stir-fry all of the vegetables aside from the peas until just cooked. Remove and set aside.

Reheat the wok, add remaining oil. Add the chicken mince and stir fry breaking mince up with a fork as it cooks. Stir until the mince is cooked and lightly golden. Add the peas, hoi sin and oyster sauce, add the cooked vegetables stir to combine, cook 30 seconds more.

Serve the chicken mixture spooned into lettuce cups or in rice paper wrappers and serve with a little extra hoisin, if desired.

Rice Paper Wrappers

These Vietnamese wrappers are sold in packs of about 100 in Asian grocers. They are very thin dried sheets made from rice flour and water; they will often have a slight imprint of the bamboo trays they dry on. To use them dip each briefly in warm water to soften them, making them pliable. They can be filled and rolled and eaten fresh or filled and stored in the refrigerator for later use for up to two or three hours. Cover them with a damp clean tea towel. They can also be rolled and deep-fried; the result is similar to spring rolls just a bit lighter.