• 100 g cooked thin rice noodles
  • 150 g pack oriental vegetable stir fry (or a mixture of shredded carrot, mangetout and cabbage), finely chopped
  • 60 g cooked ham slices, diced
  • 1 cm piece fresh root ginger, peeled and thinly sliced
  • 1 clove garlic, crushed
  • 0.5 tsp Chinese five spice
  • 1 tbsp light soy sauce
  • 4 sheets filo pastry
  • 2 tbsp sunflower oil
  • 1 tsp sesame seeds
  • Juice of 2 limes
  • 1 tbsp sweet chilli dipping sauce


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. In a large bowl, toss together the rice noodles, stir fry vegetables, ham, ginger, garlic, five spice and soy sauce.

  2. 2

    Lay the sheets of filo on a work surface and cut in half. Spoon the noodle mixture along the short side of each piece of pastry, brush the edges with oil, fold in and roll up.

  3. 3

    Brush with a little more oil, sprinkle with the sesame seeds and bake on a lined baking tray for 20-25 minutes until golden.

  4. 4

    In a small bowl, mix the lime juice with the sweet chilli sauce and serve with the spring rolls for dipping.

Nutritional Details

Each serving provides
  • Energy 611kj 146kcal 7%
  • Fat 4.5g 6%
  • Saturates 0.5g 3%
  • Sugars 1.5g 2%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 858kj/205kcal

Each serving provides

21.5g carbohydrate 0.9g fibre 4.3g protein

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