Spring Rolls With Sweet Asian Chili Dipping Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 6mins
UNITS: US

INGREDIENTS

Nutrition
  • CHILI SAUCE
  • 1
    (7 ounce) bottle hot chile sauce with garlic
  • 12
    cup water
  • 12
    cup rice wine vinegar
  • 14
    cup sugar
  • 14
  • 2 12
    tablespoons chili paste
  • SPRING ROLLS
  • 34
    lb fresh shrimp (peeled, deveined and finely chopped)
  • 1
    large egg, lighty beaten
  • 12
  • 14 - 12
    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 12
    tablespoons soy sauce
  • 12
    teaspoon salt (or to taste)
  • 12
    teaspoon pepper (or to taste)
  • 1
    (12 ounce) package spring roll wrappers
  • 1
    egg, lightly beaten for brushing
  • vegetable oil (for frying)
Advertisement

DIRECTIONS

  • 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.
Advertisement