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Ingredients
Spring Rolls with Chile Dip
- For the dip
- 1 ½ centimeters fresh ginger
- 1 garlic clove
- 2 red chili peppers
- 1 Tbsp soybean oil
- 250 grams happened Tomatoes
- salt
- freshly ground peppers
- sugar (to taste)
- 1 Tbsp Rice vinegar
- 2 Tbsps dark soy sauce
- For the spring rolls
- 250 grams carrots
- 2 centimeters fresh ginger
- 1 garlic clove
- 4 scallions
- ½ bunch cilantro
- 100 grams Rice noodles
- ½ organic Lime (juice)
- 2 Tbsps sesame oil
- 2 Tbsps light soy sauce
- 24 Spring roll dough sheet (each 20x20 cm)
- 750 milliliters vegetable oil (for frying)
For the dip: Peel the ginger and garlic and chop finely. Rinse red chile pepper, cut in half lengthwise, remove seeds and also finely chop the flesh. In a pan heat oil and saute chile pepper with garlic and ginger for 1-2 minutes. Add tomatoes and season with salt, pepper, sugar, vinegar and soy sauce. Simmer gently over medium heat for about 20 minutes. Remove from heat and let cool.
Pour into small serving bowls.
For the spring rolls: Peel carrots, ginger and garlic. Grate carrots coarsely and finely chop ginger and garlic. Rinse and trim scallions, shake dry and cut into thin rings. Rinse cilantro, shake dry, pluck off the leaves and chop finely. Place rice noodles in a bowl, pour boiling water over and let stand for about 5 minutes.
Pour noodles over a sieve, drain well and chop with scissors. Combine vegetables with garlic, ginger, rice noodles, cilantro, lime juice, oil and soy sauce mix and season with pepper and 1 pinch of sugar. Place spring roll sheets on a work surface next to each other and brush edges with cold water. Put some filling in the middle and roll up sheets diagonally.
Close edges well. In a saucepan heat oil and fry spring rolls successively until golden brown. Remove with a slotted spoon and drain on paper towel. Arrange spring rolls with fresh green salad on plates, as desired, and serve with chile dip.