Chinese Spring Rolls with Sweet Chilli Sauce

Preparation/cooking time: ca. 40m

For 12 pieces

Nutritional Information

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


  • 2 spring onions, incl. green parts, cut into thin rings
  • 1 clove of garlic, pressed
  • 1 tbsp. dried Mu-Err (wood ear) mushrooms, soaked, drained, coarsely chopped
  • 1 dl light rice vinegar
  • 1 tbsp. soy sauce
  • 1 tsp. toasted sesame oil
  • 1 tbsp. ginger, finely grated
  • 100 g bean sprouts
  • peanut oil to stir-fry
  • 1 carrots, cut into thin strips
  • 12 spring roll pastry wrappers (ca. 16 cm Ø)
  • oil to deep-fry
  • 2 tbsp. ground raw sugar
  • 1 red chilli, insides removed, finely chopped

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  • 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.
  • Combine the vinegar and the remaining ingredients including the chillies and mix well. Serve the sweet chilli sauce with the spring rolls.

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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