Spring Rolls with Spicy Sauce


Total time: 1hr 15m
Preparation Time: 45m

Servings
For 16 pieces


Nutritional Information

Contains 107 Kcal, 6g Protein, 13g Carbohydrates, 4g Fat


Ingredients

  • Stuffing
  • 1 lime, use only the juice
  • 2 tbsp. dark soya sauce
  • 2 chicken breasts (approx. 150 g each), cut in half and then into thin strips
  • a little pepper
  • 1 tbsp. peanut oil
  • 1 carrots, grated with a rösti grater
  • 2 spring onions, cut into thin rings
  • 120 g Mungo bean sprouts
  • 0.5 tbsp. raw sugar
  • 1 red chili, insides removed, finely chopped
  • 1 tsp. sambal oelek
  • 30 g glass noodles, soaked for approx. 10 mins in cold water, drained
  • Spring Rolls
  • 16 rice paper (approx. 16 cm, e.g. Suzi Wan)
  • 2 tbsp. peanut oil to baste
  • Sauce
  • 1 tsp. peanut oil
  • 2 shallot, finely chopped
  • 1 tbsp. sambal oelek
  • 1 tbsp. tomato paste
  • 4 tbsp. raw sugar
  • 1 tsp. Maizena cornflour including
  • 2 lime, use only the juice
  • 1 tbsp. dark soya sauce mixed in

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Instructions

  • Stuffing

    For the marinade, combine the lime juice, soy sauce and pepper in a bowl, add the chicken strips, mix and marinate in the fridge for approx. 30 mins. Heat the oil. Sauté the carrot, spring onions, bean sprouts and chilli. Remove the meat from the marinade, pat dry, add the soy sauce, sambal oelek and cane sugar, mix and leave to steep for approx. 5 mins. Using kitchen scissors, cut the glass noodles into approx. 10 cm lengths, add to the filling, mix and leave to cool.
  • Spring Rolls

    Briefly place 1 sheet of rice paper in hot water and lay out on a damp kitchen towel. Place around 3 tbsp of filling on top. Fold the rice paper inwards from both sides, roll up from the top, turn over, place on an oven tray lined with baking paper and brush with oil. Do the same with the other sheets of rice paper. Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool slightly and serve.
  • Sauce

    Heat the oil, sauté the shallots and briefly add the tomato puree. Add the sambal oelek, cane sugar and lime juice. Mix the cornflour and add to the pan, stirring with a whisk, bring to the boil, reduce the heat and simmer for approx. 1 min. until the sauce has thickened. Serve the lime sauce with the spring rolls.

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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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