Recipe by Chef Michael Williams
Sweet Chilli Spring Rolls
- Prep time 30 mins
- Cook time 15 mins
- Ready in 45 mins
Homemade egg/spring rolls are super simple and very flexible in terms of what you can put in them…heck even left over chow mein works! It’s quite simple to best the frozen varieties from you grocer and for that matter many restaurant versions are easily topped. So give it a whirl.
Ingredients
- Dipping sauce
- For the rolls
Directions
- Mix the chilli paste, maple syrup and coriander in a small bowl, stir well and set aside.
- Preheat a large fry pan on medium-high heat. Add the oil and then the garlic and ginger. Sauté for 10 – 15 seconds until the garlic browns lightly, stirring constantly.
- Immediately add the carrots and stir well so the garlic and ginger do not burn.
- Sauté for 2 minutes, stirring regularly and then add the cabbage. Sauté for another 2 minutes, stirring regularly.
- Add the bean sprouts and sauté for 1 minute longer, stirring regularly.
- Push the veggies to one side of the pan, add a touch more oil or butter and then crack the eggs into the pan. Break the yolks after 10 seconds and stir.
- Once the eggs are almost set, stir the veggies into the eggs and add the tamari, vinegar, and sesame oil. Stir well and remove the stir-fry from the pan to cool.
- Once cool, you can roll the egg rolls. Follow the instructions on the package for rolling.
- Cook immediately by brushing with oil and baking at 450° F or pan frying in about ½ inch of oil. Once they are browned on all sides, they are good to go.
- Alternatively, you can freeze un-cooked to be cooked another day. They cook from frozen beautifully.
Variations
Add some ground beef, pork or chicken instead of eggs for a meaty option.
Reviews on "Sweet Chilli Spring Rolls" (5)