Spring Rolls With Sweet Asian Chili Dipping Sauce Recipe

"Just the sauce alone from this recipe is so good! These are so easy to make no pre-cooking just mix, fill the wrappers then roll and fry and no cooking the sauce either! This recipe should make about 14-15 spring rolls, I strongly suggest to double the recipe, these are very good! To save time prepare the filling up to a day in advance and refrigerate."

Original is 14-15 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (148.6 g)
Calories 196.6
Total Fat - 3.7 g
Saturated Fat - 1 g
Cholesterol - 73.6 mg
Sodium - 538 mg
Total Carbohydrate - 29.5 g
Dietary Fiber - 1.1 g
Sugars - 9.9 g
Protein - 11.4 g
Calcium - 68.9 mg
Iron - 1.7 mg
Vitamin C - 2.9 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

For the sweet chili sauce; in a glass bowl mix all ingredients until well blended and chill until ready to use.

Step 2

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.

Step 3

Place about 1 semi-heaping tablespoon down the center of each spring roll wrapper.

Step 4

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.

Step 5

Repeat using all the mixture and spring roll wrappers.

Step 6

In a medium heavy saucepan, pour about 2-inches of oil.

Step 7

Heat the oil to 350 degrees.

Step 8

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.

Step 9

Serve with prepared chilled sweet chili sauce.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Instead of ground pork, use ground turkey for a leaner option. The benefit of this substitution is that it reduces the amount of saturated fat and cholesterol in the recipe, making it a healthier choice.
Instead of shrimp, use tofu for a vegetarian option. The benefit of this substitution is that it provides a vegan-friendly protein source that is high in fiber and low in fat.

Serve with

Coconut Rice: Coconut rice is a great accompaniment to spring rolls as it adds a sweet contrast to the spicy chili dipping sauce. The creamy texture of the coconut rice also helps to balance the crunchiness of the spring rolls. Plus, it's quick and easy to make!

Thai Cucumber Salad: Thai cucumber salad is a great way to add a refreshing crunch to your meal. It's light and tangy, and pairs perfectly with the sweet coconut rice and the spicy chili dipping sauce. Plus, it's easy to make and can be prepared in advance.

FAQ

Q: How long do I need to fry the spring rolls?

A: Fry the spring rolls for about 6 minutes, turning to brown and cook on all sides. Don't fry more than 5-6 spring rolls at a time.

Q: What ingredients do I need for spring rolls?

A: You will need spring roll wrappers, filling ingredients of your choice (e.g., vegetables, meat, seafood, etc.), oil for frying, and sauce for dipping.

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Fun facts:

Fun Fact 1: Spring rolls are believed to have originated in China during the Eastern Jin Dynasty (317-420). They were served as a snack to Emperor Yuan Di of the Jin Dynasty.

Fun Fact 2: The sweet and spicy chili sauce used in this recipe is a popular condiment in Southeast Asia. It is often served with dishes like Pad Thai and is a favorite of celebrity chef Gordon Ramsay.