Day and Night (4)

Series 278: Day and Night Episode 4 PRESENTERS Leah Vandenberg – Alex Papps PIANIST Peter Dasent STORY Can We Lick the Spoon Now? Author: Carol Goess Illustrator: Tamsin Ainslie Publisher: Working Title Press FILM Tram Ride (Play School, ABC) IDEAS FOR LATER - Play a game of soccer. - Wash some plastic dishes in some warm soapy water. - Make a puppet from a wooden spoon. SONGS Cleaning Composers: M. Sullivan & C. Adams Drip Drop Composers: Robyn Mapleson & Peter Mapleson Publisher: ABC Music Publishing Walking in the City Composers: Ann North & Martin Wesley-Smith Publisher: ABC Music Publishing MAKE AND DO How to Make Spring Rolls Adjust quantities according to taste and how many spring rolls you would like to make You will need: - Spring roll wrappers (you can buy these frozen at most supermarkets. Allow to thaw before use) - Water - Vegetable oil spray - For vegetable filling: = Soft tofu = Chinese cabbage, chopped = Cream cheese = Parsley, chopped - For tuna filling: = Canned tuna, flaked = Canned corn kernels, drained = Cream cheese = Carrot, grated Vegetable Filling Mash tofu with a fork in a large bowl. Add Chinese cabbage, cream cheese and parsley and mix until well combined. Tuna Filling Mix tuna, corn, cream cheese and grated carrot together in a large bowl until well combined. How to Make Spring Rolls Place a spring roll wrapper on a clean, dry workspace. Place two tablespoons of filling in the centre of the wrapper. Gently fold the pastry over to enclose the filling. Fold over each side and roll until you reach the end of the spring roll wrapper. Use a pastry brush to dab a small amount of water along the final edge of the wrapper and seal everything together. Lightly spray with vegetable oil and bake in a moderate oven until brown.