Crispy spring rolls often get a bad rap for being fatty and oily (from being deep fried). It was a revelation when I discovered you can bake them and get the same crispy delicious results!
Here’s my recipe for a much healthier version of crispy spring rolls, served with a slaw with lots of fresh vegetables, coriander and peanuts with a tasty Asian dressing. They’re similar to the takeaway version but so much healthier, and the kids will love them! You could add tofu instead of chicken for a great vegetarian version, or even pork mince. The salad is a classic and goes with anything.