Spring Rolls with Sweet Chilli Sauce

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Spring Rolls with Sweet Chilli Sauce Ingredients

8 Sheets spring roll wrappers;	; strips
; Asian supermarkets)	50 g Cucumber; sliced into thin
1 Egg	; strips
Cornflour	1 tb Woh Hup Sweet Chilli Sauce;
50 g Carrot; sliced into thin	1 ts Woh Hup Hoisin Sauce; (1 to
; strips	1 ts Woh Hup Soy Sauce
50 g Leaks; sliced into thin	Chopped fresh coriander
; strips	Olive oil
50 g Courgettes; sliced into thin

Instructions for Spring Rolls with Sweet Chilli Sauce

Heat a small amount of olive oil in a pan and briefly saut? the vegetables with the ginger, garlic and coriander. Add the sweet chilli sauce, Hoisin sauce and soy sauce and toss vigorously. Pour the vegetable mixture into a sieve to drain off any excess moisture and leave to cool. Meanwhile mix the egg with enough cornflour to make a smooth paste. Once the vegetable mixture has cooled make up the spring rolls. Take single sheets of spring roll wrapper and brush the edges with the egg and cornflour mixture. Take a couple of tablespoonsful of the vegetable mixture and place in a diagional line across one corner of the wrapper. Fold up the wrapper so that the ends are tucked in securely, brushing the wrapper with the egg and cornflour mixture as you go. Make up all the rolls. Heat olive oil in a deep fryer to 160-170OC. Cook a few of the rolls at a time for 1-2 minutes until golden brown. Remove and drain on a paper towel and serve with sweet chilli sauce. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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