Spring rolls with spicy sauce

Spring rolls with spicy sauce

Total: 1 hr 15 Min. | Active: 45 Min.
Nutritional value / piece: 107 kcal
, Fat: 4 g
, Carbohydrate: 13 g
, Protein: 6 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 lime, use only the juice
1tbsp dark soy sauce
a little pepper
2 chicken breasts (approx. 150 g each), cut lengthwise into thin strips
1tbsp peanut oil
1 carrot, grated with a rösti grater
2 spring onions, cut into thin rings
120g bean sprouts
1 red chilli, deseeded, finely chopped
2tbsp dark soy sauce
1tsp sambal oelek
½tbsp cane sugar
30g glass noodles, soaked for approx. 10 mins. in cold water, drained

Spring rolls

16 rice paper (approx. 16 cm, e.g. Suzi Wan)
2tbsp peanut oil for brushing


1tsp peanut oil
2 shallots, finely chopped
1tbsp tomato puree
1tbsp sambal oelek
4tbsp cane sugar
2 limes, use only the juice
1tsp cornflour
1tbsp dark soy sauce mixed in
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How it's done


For the marinade, combine the lime juice, soy sauce and pepper in a bowl, add the chicken strips, mix and marinate in the fridge for approx. 30 mins. Heat the oil. Sauté the carrot, spring onions, bean sprouts and chilli. Remove the meat from the marinade, pat dry, add to the pan along with the soy sauce, sambal oelek and cane sugar, mix, cover and steep for approx. 5 mins. Using kitchen scissors, cut the glass noodles into pieces approx. 10 cm long, add to the filling, mix and leave to cool.

Spring rolls

Briefly place 1 sheet of rice paper in hot water and lay out on a damp kitchen towel. Place approx. 3 tbsp of filling on top. Fold in the rice paper on both sides, roll inwards from the top, turn over, place on a baking tray lined with baking paper, brush with oil. Do the same with the other sheets of rice paper.

Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from oven, leave to cool slightly and serve.


Heat the oil, sauté the shallots, add the tomato puree and cook briefly. Add the sambal oelek, cane sugar and lime juice. Mix up the cornflour and add to the pan, stirring with a whisk, bring to the boil, reduce the heat and simmer for approx. 1 min. until the sauce has thickened. Serve the lime sauce with the spring rolls.

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