Crispy Spring Rolls With Sweet Chilli Dip

Ingredients list for Crispy Spring Rolls With Sweet Chilli Dip

• 10-12 Spring roll wrappers
• 1 Egg
• 1/4 cup Rice vermicelli
• 3 tablespoons Oil
• 1 inch piece Ginger chopped
• 2 Spring onions
• 1 medium Carrot grated
• 1/4 cup Bean sprouts
• 8-10 leaves Spinach chopped
• a few sprigs Fresh coriander leaves chopped
• 2 tablespoons Soy sauce
• to taste Salt
• 1/4 teaspoon White pepper powder
• 1/4 teaspoon MSG optional
• to deep fry Oil
• Sweet chilli dip
• 1/4 cup Sugar
• 2 Fresh red chillies
• to taste Salt
• 1/2 cup Rice vinegar

Method

1. For the dipping sauce place sugar in a small saucepan with one fourth cup of water. Heat gently, stirring until the sugar dissolves. Boil it gently till it forms a light syrup. Stir in the red chillies, salt and rice vinegar and set aside to cool thoroughly.
2. Break the egg, whisk lightly and set aside. Boil the vermicelli in sufficient water with one tablespoon of oil till almost cooked, drain, refresh in cold water and keep aside. Heat the remaining oil in a wok, add ginger and sauté for fifteen seconds.
3. Add the spring onions and carrots and sauté for a few minutes. Add the bean sprouts, spinach, coriander, soy sauce and boiled vermicelli and stir for another minute. Add salt, pepper powder and MSG and mix.
4. Set aside to cool. Place a spring roll wrapper on the work surface. Put two tablespoons of filling in the middle. Fold over the wrapper to encase the filling completely. Fold in each side, then roll up tightly.
5. Brush the end with egg to seal (you can use a paste of refined flour and water to replace egg). Repeat until all the filling has been used. Heat sufficient oil in a wok and deep-fry the spring rolls in batches until golden and crisp.
6. Drain on an absorbent paper. Serve hot with the sweet chilli dip.

Nutrition Info