Chinese Spring Rolls with Sweet Chili Sauce


Total time: 40m
Preparation Time: 40m

Servings
For 12 pieces


Nutritional Information

Contains 104 Kcal, 1g Protein, 9g Carbohydrates, 7g Fat


Ingredients

  • Filling
  • 2 spring onions, including green parts
  • 1 tbsp. dried Mu-Err (wood ear) mushrooms
  • 1 carrots
  • peanut oil to stir-fry
  • 2 garlic cloves
  • 100 g Mungo bean sprouts
  • 1 tbsp. light rice vinegar
  • 0.5 tbsp. ginger
  • 1 tbsp. toasted sesame oil
  • Spring Rolls
  • 12 rice paper (ca. 22 cm Ø)
  • oil to deep-fry
  • Sweet Chili Sauce
  • 1 red chili
  • 1 dl light rice vinegar
  • 2 tbsp. ground raw sugar
  • 1 cm ginger
  • 1 garlic cloves

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Instructions

  • Ingredients

    Heat the oil in a wok or a wide-bottomed frying pan. Fry the sprouts and all ingredients including the mushrooms for approx. 4 mins. Add the soy sauce and fry for a little longer. Stir in the the vinegar and sesame oil and leave to cool. Add the ginger. Filling: Place 1 sheet of rice paper in 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. Fold over the sides of the rice paper then roll from the bottom up. Cover with a damp kitchen towel until ready to fry. Shape the remaining rolls in the same way. Shallow fry: Fill the frying pan to a depth of approx. 3 cm with oil and heat. 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 on a plate.
  • Filling

    Combine the vinegar and the remaining ingredients including the chillies and mix well. Serve the sweet chilli sauce with the spring rolls.
  • Öl im Wok erhitzen, Bundzwiebeln, Rüebli, Pilze und Sprossen beigeben. Knoblauch dazupressen. Ca. 4 Min. rührbraten.
  • Essig und Sesamöl daruntermischen, auskühlen. Ingwer dazureiben.
  • Spring Rolls

    1 Reisblatt kurz in warmes Wasser legen, auf einem feuchten Küchentuch ausbreiten.
  • Ca. 1 /2 EL Füllung auf die untere Hälfte des Teigblatts geben, Reisblatt seitlich einschlagen.
  • Reisblatt von unten her aufrollen, bis zum Frittieren mit einem feuchten Küchentuch zudecken. Restliche Rollen gleich formen.
  • Halbschwimmend backen: einen Brattopf oder eine Bratpfanne ca. 3 cm hoch mit Öl füllen, heiss werden lassen. Hitze reduzieren, Frühlingsrollen portionenweise beidseitig je ca. 1 Min. goldgelb backen. Herausnehmen, abtropfen, warm stellen.
  • Sweet Chili Sauce

    Chili entkernen, fein hacken. Essig und Zucker verrühren, Chili beigeben. Ingwer dazureiben, Knoblauch dazupressen. Sweet-Chili Sauce zu den Frühlingsrollen servieren.
  • Tipp:

    Statt Frittieren die Rollen in einer beschichteten Bratpfanne in wenig Erdnussöl bei mittlerer Hitze rundum ca. 5 Min. knusprig braten. Während des Anbratens die Rollen immer wieder wenden.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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