Asian Spring Rolls with Sweet Chili Sauce
- Yield:14 -15 spring rolls
- Time:3 mins show details
Ingredients
- For the Sweet Chili Sauce
- ¼ cupchile sauce with garlic
- 2 tablespoonswater
- 2 tablespoonsrice wine vinegar
- 2 tablespoonssugar
- 1 tablespoonlemon juice, fresh
- ½ teaspoonchili paste
- For the Spring Rolls
- 8 ouncesfresh shrimp, peeled, deveined, and chopped
- 2eggs, 1 for filling, 1 for sealing
- 8 ouncesground pork
- ½ cupwater chestnuts, diced
- ½ cupbamboo shoots, diced
- garlic, minced
- 3green onions, chopped
- 1 teaspoonfresh ginger, minced
- 2 tablespoonssoy sauce
- salt, to taste
- black pepper, to taste
- ¼ teaspooncayenne pepper
- 15spring roll wrappers
- vegetable oil, for deep frying
Equipment
- deep frying thermometer
- heavy saucepan
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Preparation
Mix all sauce ingredients in a bowl until sugar dissolves. Refrigerate while you make the rolls.
Combine chopped shrimp, 1 egg, pork, water chestnuts, bamboo shoots, garlic, green onions, ginger, and soy sauce in a bowl. Season with salt, pepper, and cayenne.
Beat the second egg in a small bowl for sealing the wrappers.
Place 1 heaping tablespoon of filling in center of each wrapper. Fold top corner over filling, then fold sides in.
Brush remaining corner with beaten egg, then roll tightly toward that corner. Press to seal. (Keep wrapped rolls under a damp towel so they don't dry out while you finish the batch.)
Heat 2 inches of oil in a heavy saucepan to 350°F.
- 3 mins
Fry spring rolls in batches, turning to brown all sides, about 3-4 minutes total. Don't crowd the pan.
Drain on paper towels and serve immediately with the chilled sweet chili sauce.
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