Deep-fried spring rolls with sweet chili sauce
- Servings50 Portions
- AllergensEggs, Gluten, Shellfish, Soybeans, Wheat
- Cook Time60 min
All of a sudden I got some inspiration and thought of a trip to Thailand I made many years ago. On the beach you could buy fantastic spring rolls with a sweet chili dip that I really liked. These spring rolls are not bad at all and the sauce definitely reminds me of what I got there. After a bit of searching online, I found this recipe which I changed a bit to suit me better. You can see it as a base that can be adjusted in many ways. Replace chicken with beef or minced pork, make completely vegetarian by removing the meat completely and replace with cabbage and other vegetables (even eggs and oyster sauce need to be replaced then).
I had to search for the right type of wrappers for the spring rolls, but in the end I found it in a very nice Asian store in my hometown. So I do not use rice paper that is found in most Swedish supermarkets, but specific wheat wrappers that are found in the freezer counter. There they come in a few different sizes and contain between 30 and 50 sheets. They are very elastic and easy to use, but you may need to cover them with a damp cloth so they do not dry out while making the spring rolls - in my case it was probably not needed, but it can be good to know if they dry out.
As for the noodles, I used vermicelli, but it works well with any type of glass noodles. Half a package (50 g) is enough. I tried with a whole package but thought it was a little too much.
As you can see in the video, I am not an expert on the folding of the spring rolls, but with a little practice I was also able to get some rolls that were decent. However, I have no direct advice on how to best fold your spring roll, but instead say that it is just an experiment to find out what works best. However, I thought it worked well to use the beaten egg to "glue" together the spring roll.
It is excellent to freeze the spring rolls after they have been rolled. You can then pick these out and fry directly from the freezer.
After the spring rolls are deep-fried, they should drain on paper for a while and cool down, but if you want to serve many people at the same time, you can keep them warm in an oven at 200°C for half an hour or so.
|Energy||2205.2 kcal||44.1 kcal||148 kcal|
|Carbohydrates||269.39 g||5.39 g||18.08 g|
|Fat||56.77 g||1.14 g||3.81 g|
|Protein||151.83 g||3.04 g||10.19 g|
|Sugar||51.11 g||1.02 g||3.43 g|
|Salt||13.41 g||0.27 g||0.90 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Soak the noodles in warm water for about 20 minutes until soft. Pour off the water and grind (cut or cut) into smaller pieces.
- Chop the mushrooms into smaller pieces. Cut the carrots into small sticks.
- Pick out the frozen spring roll dough - it needs to thaw at least 15 minutes before use.
- Whisk an egg (the other 2 eggs are for the filling) which will later be used to close the spring rolls.
- Mix the rest of the ingredients for the filling in a bowl.
- Take a spring roll wrapper and place it on a cutting board. Place a damp towel over the rest of the wrappers to prevent them from drying out.
- Place about a tablespoon of the filling on the wrapper, fold over the edges and create a roll. Seal with a small amount of beaten egg.
- Fry a few rolls at a time in 180°C oil until golden brown. Place them on some paper so excess oil drains off.
- Measure out and mix all the ingredients in a small bowl and serve with the hot spring rolls - done.