In exactly one week, we’ll all be up to our eyeballs in torn wrapping paper, gift receipts, cracker jokes and leftover turkey. In my house, Boxing Day is fairly subdued affair, thanks largely to the quantity of Christmas ‘cheer’ we consume the day before. Apart from emptying the dishwasher, cleaning away the last of the carnage from Christmas dinner and watching The Wizard of Oz, we won’t do too much. Making it the perfect lazy day to roll up a few spring rolls!
- 6-10 rice flour pancakes
- 75g cooked rice vermicelli noodles
- 1 carrot, shredded
- ½ parsnip, shredded
- 3-4 Brussels sprouts, shredded
- 6-10 chives, snipped into 3cm lengths
- leftover turkey
- Soak each rice paper wrapper in warm water for 5 seconds then lay it out flat on a clean tea towel.
- Layer small handfuls of noodles, carrots, parsnips, sprouts, chives and turkey in the centre of the pancake.
- Fold the part of the wrapper nearest to you over the filling, tuck in the edges and roll up to make a cigar shape.
- Repeat with the rest of the wrappers.
- Heat a couple of centimetres of oil in a pan until it’s hot enough to sizzle when you add your spring rolls.
- Fry each spring roll for about 4 minutes, turning halfway. Drain on kitchen paper.
- You can keep them warm in the oven at this stage, but don’t leave them longer than about 20 minutes of they’ll go soggy!