Chinese spring rolls with sweet chilli sauce

Chinese spring rolls with sweet chilli sauce

Total: 40 min. | Active: 40 min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 104 kcal
, Fat: 7 g
, Carbohydrate: 9 g
, Protein: 1 g


12 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


2 spring onions incl. green parts
1 carrot
1 tbsp dried Mu-Err (wood ear) mushrooms
peanut oil for stir-frying
100 g bean sprouts
2 garlic cloves
1 tbsp light rice vinegar
1 tbsp toasted sesame oil
½ tbsp ginger

Spring rolls

12 rice paper
oil for deep-frying

Sweet chilli sauce

1 red chilli
1 dl light rice vinegar
2 tbsp ground cane sugar
1 cm ginger
1 garlic clove
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.


Soften the mushrooms, chop the spring onions into thin rings, cut the carrots into thin strips. Drain the mushrooms and roughly chop.

Heat the oil in the wok and add the spring onions, carrots, mushrooms and bean sprouts Crush the garlic into the mixture. Stir-fry for approx. 4 mins.

Stir in the vinegar and sesame oil and leave to cool. Grate in the ginger.

Spring rolls

Place 1 sheet of rice paper briefly into warm water and lay out on a damp kitchen towel.

Place approx. 1/2 tbsp of the filling on the lower half of the sheet and turn in the edges of the sheet of rice paper.

Roll up the rice paper, starting from the bottom, and cover with a damp tea towel until ready to deep-fry. Make the other rolls the same way.

Shallow-fry: fill a cooking pot or a frying pan with oil to a depth of approx. 3 cm and heat the oil. Reduce the heat and fry the spring rolls in batches for approx. 1 min on each side until golden yellow. Remove, drain and keep warm.

Sweet chilli sauce

Deseed the chilli and chop finely. Combine the vinegar and sugar, add the chilli. Grate in the ginger and add the crushed garlic. Serve the sweet chilli sauce with the spring rolls.

Good to know
Tip: Instead of deep-frying the rolls, fry them all over in a non-stick frying pan in a little peanut oil over a medium heat until crispy (approx. 5 mins.). Keep turning the rolls during cooking.


Our recommendations

Similar recipes


Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 6,000 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.