Recipes

Ingredients.

50 grams Chang’s Bean Vermicelli noodles, soaked in hot water for 10 minutes, rinsed under cold water and drained then cut into 4-6 cm lengths with scissors
2oo grams raw chicken breast, chopped into small pieces
1 small can bamboo shoots, sliced
½ stick celery, sliced
1 tablespoon Chang’s oyster sauce
1 tablespoon Chang’s light soy sauce
12 frozen spring roll wrappers
Neutral oil for shallow frying

Combine all ingredients except spring roll wrappers and oil and mix well in a bowl.
Place one tablespoon of the mixture in each spring roll wrapper and roll diagonally, sealing with a few drops of water.
Shallow fry over medium heat only (the wrappers will burn faster than the insides will cook over very high heat). Turn to cook both sides evenly.
Drain on paper towel and allow to cool for a few minutes before serving, to make the pastry crisper and so you don’t burn your guests’ mouths!
Serve with Chang’s sweet chilli sauce or Chang’s dark soy sauce.

Makes approximately 12 rolls.