John Myers
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Spring Rolls with Sweet Chili Sauce
The perfect spring rolls with sweet chili sauce recipe with a picture and simple step-by-step instructions.
For approx. 12 pieces
For the filling:
- 2 Spring onions with greens
- 1 Carrot
- 1 tbsp Dried mu-err mushrooms
- 100 g Mung bean sprouts
- 2 Toes Garlic
- 1 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 0,5 tbsp Ginger powder
- Peanut oil for frying
Spring rolls:
- 12 Rice leaves about 22cm in diameter
- Oil for deep-frying
For the sauce
- 1 Chilli green
- 1 dl Light rice vinegar
- 2 tbsp Ground raw sugar
- 1 cm Ginger
- 1 toe Garlic
- For the filling: soak the mushrooms, cut the spring onions into thin rings, and cut the carrot into thin strips. Drain the mushrooms, roughly chop. Heat the oil in the wok, add the spring onions, carrots, mushrooms and sprouts. Squeeze in the garlic. Stir fry for approx. 4 minutes. Mix in the vinegar and sesame oil, leave to cool. Grate in ginger.
- 1 Briefly place the rice sheet in warm water, spread out on a damp kitchen towel. Put about 1/2 tbsp of the filling on the lower half of the pastry sheet, fold the rice sheet in from the side. Roll up the rice sheet from below, cover with a damp kitchen towel until deep-fried. Shape the rest of the rolls in the same way. Bake semi-floating: fill a casserole or a frying pan approx. 3 cm high with oil, let it get hot. Reduce the heat, bake the spring rolls in batches on both sides for approx. 1 min. Until golden. Take out, drain, keep warm.
- TIP 3: Instead of deep-frying, you can fry them in a coated frying pan in a little peanut oil until crispy.
- For the sauce: Core the chilli, finely chop. Mix the vinegar and sugar, add the chilli. Grate in the ginger, squeeze in the garlic. Serve the sweet chili sauce with the spring rolls.
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