Spring Rolls With Sweet Asian Chili Dipping Sauce
- Ready In:
- 1hr 6mins
- Ingredients:
- 21
- Yields:
-
15 spring rolls
ingredients
-
CHILI SAUCE
- 198.44 g bottle hot chile sauce with garlic
- 118.29 ml water
- 118.29 ml rice wine vinegar
- 59.14 ml sugar
- 59.14 ml lemon juice
- 36.97 ml chili paste
-
SPRING ROLLS
- 340.19 g fresh shrimp (peeled, deveined and finely chopped)
- 1 large egg, lighty beaten
- 226.79 g ground pork
- 1.23-2.46 ml cayenne (optional add in only if you like spicy)
- 226.79 g can water chestnuts, well drained and minced
- 226.79 g can bamboo shoots, well drained and minced
- 14.79 ml fresh minced garlic (can use a little more)
- 2 large green onions, finely chopped
- 29.58 ml minced fresh ginger
- 22.18 ml soy sauce
- 2.46 ml salt (or to taste)
- 2.46 ml pepper (or to taste)
- 340.19 g package spring roll wrappers
- 1 egg, lightly beaten for brushing
- vegetable oil (for frying)
directions
- For the sweet chili sauce; in a glass bowl mix all ingredients until well blended and chill until ready to use.
- For the spring rolls;In a bowl stir together the chopped shrimp, 1 egg, ground pork, chestnuts, bamboo shoots, garlic, onions, ginger and soy sauce; mix well and season with salt and pepper.
- Place about 1 semi-heaping tablespoon down the center of each spring roll wrappper.
- Fold the top corner of the wrapper over the filling (tucking the tip of the corner under the filling).
- Fold the left and right corners over filling.
- Lightly brush the remaining corner with the remaining egg.
- Tightly roll the filled end toward remaining corner then press gently to seal.
- Repeat using all the mixture and spring roll wrappers.
- In a medium heavy saucepan, pour about 2-inches of oil inches.
- Heat the oil to 350 degrees.
- Carefully drop a few spring rolls in at a time and fry until golden (about 6 minutes) turning to brown and cook on all sides (don't fry more than 5-6 spring rolls at a time).
- Place on paper towels to drain.
- Serve with prepared chilled sweet chili sauce.
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