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

Ingredients

12 pieces

Hint:


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
kochen@bettbossi.ch

Filling

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

Spring rolls

12 rice paper
oil for deep-frying

Sweet chilli sauce

1 red chilli
1dl light rice vinegar
2tbsp ground cane sugar
1cm ginger
1 garlic clove
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How it's done

Filling

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.

How-tos

Cutting carrots into strips, slices, sticks or cubes

Cutting carrots into strips, slices, sticks or cubes

Peeling ginger

Peeling ginger

Deseeding and cutting chilli peppers

Deseeding and cutting chilli peppers

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