Spring Rolls with Sweet Chilli Dipping Sauce
Cuisine: Chinese
Author: Epicurus.com Kitchens
You can cook the spring rolls 2 to 3 hours in advance, then reheat them on a foil-lined baking sheet at 400°F (200°C) Gas 6 for about 10 minutes. They freeze well for up to two weeks.
  • 1 ounce (25 g) rice vermicelli noodles
  • peanut oil, for deep-frying
  • 1 teaspoon (5 ml) grated fresh root ginger
  • 2 spring onions, finely shredded
  • 2 ounces (50 g) carrot, finely shredded
  • 2 ounces (50 g) mangetouts (snow peas), shredded
  • 1 ounce (25 g) young spinach leaves
  • 2 ounces (50 g) fresh beansprouts
  • 1 Tablespoon (15 ml) chopped fresh mint
  • 1 Tablespoon (15 ml) chopped fresh coriander
  • 2 Tablespoons (30 ml) fish sauce
  • 20 to 24 spring roll wrappers, each 5 inches (13 cm) square
  • 1 egg white, lightly beaten
For the dipping sauce
  • 2 ounces (50 g) granulated sugar
  • 2 fluid ounces (50 ml) rice vinegar
  • 2 Tablespoons (30 ml) water
  • 2 fresh red chillies, seeded and finely chopped
  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 Tablespoon) 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 to 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 center, 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 350°F (180°C). Deep-fry the spring rolls in batches for 3 to 4 minutes until golden and crisp. Drain on kitchen paper.
  9. Serve hot with the sweet chilli dipping sauce.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/spring-rolls-with-sweet-chilli-dipping-sauce/60205/