Fresh Vegetable Spring Rolls and Sweet Chili Sauce
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
2
- Ingredients
- 8 Spring roll dough sheet (frozen or fresh)
- 4 ozs Glass noodles (or cellophane)
- 1 carrot (peeled and roughly grated)
- ¾ cup finely grated Cabbage
- ½ bunch scallions (washed; trimmed and chopped)
- ¾ cup fresh Bean sprout
- 2 cloves garlic cloves (peeled and finely chopped)
- 2 Tbsps sesame oil
- salt (to taste)
- freshly ground Black pepper (to taste)
- soy sauce (to taste)
- 1 egg
- Peanut oil (for deep-frying)
- To Serve
- Chives (or spring onions)
- 1 red chili pepper (trimmed and cut into rings)
- sweet Chili sauce (for dipping)
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Teaspoon, 1 Peeler, 1 Sieve, 1 Immersion blender, 1 Lid
Preparation steps
1.
Lay the spring roll wrappers side by side to thaw while you prepare the filling.
2.
Cook the glass noodles according to the package directions. Drain the noodles and cut them into 2-inch long pieces.
3.
Combine carrots, cabbage, spring onion, bean sprouts, garlic and sesame oil. Add the cut noodles. Season with salt, pepper, and soy sauce.
4.
In a small bowl, gently beat the egg. Place a spring roll wrapper on a work surface. Spread 2 tablespoons of filling in the middle of the wrapper. Fold in the sides, brush the edges with egg wash and roll up. Repeat the process.
5.
Heat the peanut oil. Fry spring rolls in hot oil for 4 to 5 minutes, or until the spring rolls are light golden brown. Drain on paper towels.
6.
To garnish: Slide chives or spring onions through a red chili ring. Serve spring rolls hot with sweet chili pepper dipping sauce.
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