Spring Rolls with Sweet Chilli Dipping Sauce recipe
information
You can cook the spring rolls 2 - 3 hours in advance, then reheat them on a foil-lined baking sheet at 200°C (400°F) Gas 6 for about 10 minutes.
ingredients
Miniature spring rolls make a delicious starter or unusual finger-food for serving at a party.
25 g (1 oz) rice vermicelli noodles
groundnut oil, for deep-frying
5 ml (1 tsp) grated fresh root ginger
2 spring onions, finely shredded
50 g (2 oz) carrot, finely shredded
50 g (2 oz) mangetouts, shredded
25 g (1 oz) young spinach leaves
50 g (2 oz) fresh beansprouts
15 ml (1 tbsp) chopped fresh mint
15 ml (1 tbsp) chopped fresh coriander
30 ml (2 tbsp) fish sauce
20 - 24 spring roll wrappers, each 13 cm (5 in) square
1 egg white, lightly beaten
groundnut oil, for deep-frying
5 ml (1 tsp) grated fresh root ginger
2 spring onions, finely shredded
50 g (2 oz) carrot, finely shredded
50 g (2 oz) mangetouts, shredded
25 g (1 oz) young spinach leaves
50 g (2 oz) fresh beansprouts
15 ml (1 tbsp) chopped fresh mint
15 ml (1 tbsp) chopped fresh coriander
30 ml (2 tbsp) fish sauce
20 - 24 spring roll wrappers, each 13 cm (5 in) square
1 egg white, lightly beaten
For the dipping sauce
50 g (2 oz) caster sugar
50 ml (2 fl oz) rice vinegar
30 ml (2 tbsp) water
2 fresh red chillies, seeded and finely chopped
50 ml (2 fl oz) rice vinegar
30 ml (2 tbsp) water
2 fresh red chillies, seeded and finely chopped
method
1. First make the dipping sauce. Place the sugar, vinegar and water in a small pan.
2. Heat gently, stirring until the sugar dissolves, then boil rapidly until it forms a light syrup.
3. Stir in the chillies and leave to cool.
4. Soak the noodles according to the packet instructions, then rinse and drain well. Using scissors, snip the noodles into short lengths.
5. Heat 15 ml (1 tbsp) of the oil in a preheated wok and swirl it around. Add the ginger and spring onions and stir-fry for 15 seconds. Add the carrot and mangetouts and stir-fry for 2 - 3 minutes. Add the spinach, beansprouts, mint, coriander, fish sauce and noodles and stir-fry for a further minute. Set aside to cool.
6. Soften the spring roll wrappers, following the directions on the packet. Take one spring roll wrapper and arrange it so that it faces you in a diamond shape. Place a spoonful of filling just below the centre, then fold up the bottom point over the filling.
7. Fold in each side, then roll up tightly. Brush the end with beaten egg white to seal. Repeat until all the filling has been used up.
8. Half-fill a wok with oil and heat to 180°C (350°F). Deep-fry the spring rolls in batches for 3 - 4 minutes until golden and crisp. Drain on kitchen paper.
9. Serve hot with the sweet chilli dipping sauce.
2. Heat gently, stirring until the sugar dissolves, then boil rapidly until it forms a light syrup.
3. Stir in the chillies and leave to cool.
4. Soak the noodles according to the packet instructions, then rinse and drain well. Using scissors, snip the noodles into short lengths.
5. Heat 15 ml (1 tbsp) of the oil in a preheated wok and swirl it around. Add the ginger and spring onions and stir-fry for 15 seconds. Add the carrot and mangetouts and stir-fry for 2 - 3 minutes. Add the spinach, beansprouts, mint, coriander, fish sauce and noodles and stir-fry for a further minute. Set aside to cool.
6. Soften the spring roll wrappers, following the directions on the packet. Take one spring roll wrapper and arrange it so that it faces you in a diamond shape. Place a spoonful of filling just below the centre, then fold up the bottom point over the filling.
7. Fold in each side, then roll up tightly. Brush the end with beaten egg white to seal. Repeat until all the filling has been used up.
8. Half-fill a wok with oil and heat to 180°C (350°F). Deep-fry the spring rolls in batches for 3 - 4 minutes until golden and crisp. Drain on kitchen paper.
9. Serve hot with the sweet chilli dipping sauce.
serving amount
makes 20-24
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