Try this Spring Rolls with Sweet Chilli Sauce recipe, or contribute your own.
Suggest a better descriptionHeat a small amount of olive oil in a pan and briefly saute 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.
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 1 servings | ||
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Calories: 419 | ||
Calories from Fat: 288 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32g | 43 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 21.6g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 75mg | 3 % | |
Potassium 108.3mg | 3 % | |
Total Carbohydrate 26.4g | 8 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 26.1g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 419
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