SPRING ROLLS WITH SWEET ASIAN CHILI DIPPING SAUCE

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Spring Rolls With Sweet Asian Chili Dipping Sauce image

Just the sauce alone from this recipe is so good! These are so easy to make no pre-cooking just mix, fill the wrapppers 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.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h6m

Yield 15 spring rolls

Number Of Ingredients 21

1 (7 ounce) bottle hot chile sauce with garlic
1/2 cup water
1/2 cup rice wine vinegar
1/4 cup sugar
1/4 cup lemon juice
2 1/2 tablespoons chili paste
3/4 lb fresh shrimp (peeled, deveined and finely chopped)
1 large egg, lighty beaten
1/2 lb ground pork
1/4-1/2 teaspoon cayenne (optional add in only if you like spicy)
1 (8 ounce) can water chestnuts, well drained and minced
1 (8 ounce) can bamboo shoots, well drained and minced
1 tablespoon fresh minced garlic (can use a little more)
2 large green onions, finely chopped
2 tablespoons minced fresh ginger
1 1/2 tablespoons soy sauce
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1 (12 ounce) package spring roll wrappers
1 egg, lightly beaten for brushing
vegetable oil (for frying)

Steps:

  • For the sweet chili sauce; in a glass bowl mix all ingredients until well blended and chill until ready to use.
  • 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.
  • Place about 1 semi-heaping tablespoon down the center of each spring roll wrappper.
  • 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.
  • Repeat using all the mixture and spring roll wrappers.
  • In a medium heavy saucepan, pour about 2-inches of oil inches.
  • Heat the oil to 350 degrees.
  • 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.
  • Serve with prepared chilled sweet chili sauce.

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