2 Slices Multi Grain Bread
3 oz Brie Cheese, cut into long strips
1 TBSP Whole grain Mustard
8 Baby Arugula Leaves
8 Spears Asparagus, blanched until tender
2 TBSP Sweet Unsalted Butter, softened

Spread the butter evenly on one side of each slice of bread.  Spread the whole grain mustard on the other side of each of the bread slices.  Cover the mustard side of one slice of bread with the brie, then the arugula, and then the asparagus.  The asparagus should lay next to each other with the tips in the same direction.  The tips should also be hanging off the slice of bread.  Cover the asparagus with the other slice of bread, with the mustard side touching the asparagus.

SnacksClassic Spring Rolls Recipe

Spring rolls are one of the best-known Chinese snacks and this recipe from Ken Hom is as classic as it gets.

Ken: They are not difficult to make and are a perfect starter for any meal. Spring rolls should be crisp, light and delicate. Avoid the greasy, bulky imitations which are sometimes called egg rolls. The skins for spring rolls can be obtained fresh or frozen from Chinese grocers. Be sure to let them thaw thoroughly if they are frozen.

As their name suggests, the snacks symbolise and commemorate the coming of the spring season. They are one of the traditional foods eaten in China on New Year's Eve, which, by the Chinese lunar calendar, marks the end of the winter season. Such foods as spring rolls and jiaozi (a popular northern Chinese dumpling) are always at hand then for family and for visitors.
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Makes about 15-18 spring rolls


  • 1 packet spring roll skins, preferably the Shanghai type
  • 25 g (1 oz) black mushrooms
  • 100 g (4 oz) uncooked prawns, peeled and minced
  • 100 g (4 oz) minced pork
  • 1 tsp light soy sauce
  • 1 tsp Shaoxing rice wine or dry sherry
  • 1½ tsp salt
  • ½ tsp cornflour
  • ½ tsp sesame oil
  • 1¼ tsp freshly ground black pepper
  • 1½ tbsp groundnut or peanut oil
  • 2 tbsp garlic, finely chopped
  • 1 tbsp fresh ginger, chopped finely
  • 1½ tbsp light soy sauce
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 3 tbsp spring onion, finely chopped
  • 1 tsp salt
  • 250 g (8 oz)Chinese leaves, finely shredded
  • 1 egg, beaten
  • 1.2 litres (2 pints)groundnut or peanut oil


How to make spring rolls:

1. Soak the mushrooms in warm water for 20 minutes. Then drain them and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.
2. Combine the prawns and meat with soy sauce, rice wine, cornflour, sesame oil, salt and pepper in a small bowl.
3. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and ginger and stir-fry for 20 seconds. Then add the rest of the ingredients, the prawns-meat mixture, Chinese leaves, mushrooms and stir-fry for 5 minutes. Place the mixture in a colander to drain and allow it to cool thoroughly.
4. Place 3-4 tablespoons of filling near the corner end of each spring roll skin and fold in each side and roll up tightly. Use the beaten egg mixture to seal the open end by brushing a small amount on the edge. Then press the edge onto the roll. You should have a roll about 10 cm (4 inches) long, a little like an oversized cigar.
5. Wash the wok and reheat it over high heat until it is hot, then add the oil for deep-frying. When the oil is hot and slightly smoking, gently drop in as many spring rolls as will fit easily in one layer. Carefully fry them until the spring rolls are golden brown on the outside and cooked inside, about 4 minutes. Adjust the heat as necessary. Take the spring rolls out with a slotted spoon and drain on kitchen paper. You will have to do this in several batches. Serve them at once, hot and crispy with the sweet and sour sauce on the side for dipping.