- 300g pack cooked rice noodles from the chiller cabinet (see tips)
- about 400g/14oz mixed vegetables, thinly sliced and put in separate bowls, such as red peppers, beansprouts, carrots, shredded Chinese leaf cabbage, spring onions
- 140g cooked prawns
- 100g cooked chicken or duck, shredded
- 2 garlic cloves, finely chopped
- small piece ginger, finely chopped
- splash light soy sauce
- Chinese five-spice powder, for sprinkling
- 8-10 sheets of brik or filo pastry (see tips)
- 1 egg, beaten
- sesame seeds, for sprinkling if you want
- 100g reduced salt and sugar ketchup
- 1 tbsp white wine vinegar
- small piece ginger, grated
- pinch of caster sugar
You’ll find ready-cooked rice noodles in the chiller cabinet at larger supermarkets.
If you can’t find them, simply soak a bundle of thin rice noodles in kettle-hot water for 5 mins, then drain and toss in a little oil and leave to cool.Tip
Brik pastry is a paper-thin north African pastry similar to filo. Find it in Waitrose, Ocado and Middle Eastern shops. It’s easier for kids to work with, but if you can’t find it, use filo pastry.
You’ll need to help the kids work fast as filo becomes brittle quickly. Keep sheets that aren’t being used under a damp cloth to stop them drying out.