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Spring Rolls With Sweet & Spicy Dipping Sauce

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Spring Rolls With Sweet & Spicy Dipping Sauce are a yummy way to feel like you're eating takeout Chinese without the added sodium and guilt! You can either bake or fry these!

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I LOVE me some spring rolls. These bad boys do take a bit of patience to assemble, but I promise that the time spent will be totally worth it. Before you've even finished polishing them off you'll be thinking about when you can make them next.

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Spring rolls can be fried or baked. Fried anything typically tastes better than not, but if you want to make this a bit healthier then the baked option is still really delicious. Or, do what I sometimes do and make both.

Pair them with the perfect combination of sweet and spicy and you've got yourself an empty dish.

The first time I tried to make my own spring rolls was several years ago. We had sprigs of carrot poking out of wraps, some that weren't tight enough, and rolls of all shapes and sizes. Seriously, how does one come out 4 inches long, fat and doughy and another come out 2 inches long, tight and crisp?

Well, for starters… we were only rolling some of them correctly. This led to misshapen objects that tasted pretty good for a first shot, but had plenty of room for improvement.

HOW TO ROLL A SPRING ROLL PROPERLY

To roll a spring roll correctly, you MUST use water and the contents MUST be placed in the bottom corner rather than along one of the edges.

Don't wrap it like a present; wrap it like a diaper. If your veggies are in the bottom corner, you will be able to fold the two outer corners in, and then roll the bottom corner up over the contents; kind of like a pocket. This helps keep it nice and tight.

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Another important element is to not over-stuff it. An over-stuffed spring roll is an unhappy spring roll.

Too much mix will bust your wrap open before you finish rolling, and you'll be left with one less roll. Why have one less roll? Save yourself the misery of losing a roll by being frugal with your stuffing.

Step 1: Place your spring roll wrap on your preparation station with the bottom corner facing you.

Step 2: Dip your finger in water and trace the edges of the wrap  – this is what will help hold it all together.

Step 3: Place your spring roll contents in the bottom corner (as pictured above), with enough room to fold the wrap over the mix.

Step 4: Roll the bottom-most corner over the mix, and continue to tightly roll upward. As you reach the center, fold the left and right corners inward. Then roll it up to the top to seal it.

The rolling and folding process will feel natural as you go, and is similar to creating a wrap sandwich. The goal is to close in all corners so that the contents don't fall out.

Continue to the end for the full recipe!

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These spring rolls would do well as an appetizer or a side, and the dipping sauce pairs well with almost any Asian-inspired dish!

I made them for my parents last night and they somehow turned into an appetizer AND a side. But hey, nobody was complaining. Pretty sure I can quote my mom as saying, “these are the best spring rolls I've ever had,” so there's that. Thanks, mom!

We had ours with homemade fried rice and vegetable stir fry for dinner.

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CHECK OUT THESE OTHER DELICIOUS PARTY APPETIZERS:

Philly Cheesesteak Flatbread
Tomato Bruschetta with Garlic and Basil
Crunchy & Gooey Air Fryer Jalapeno Popper Balls
Crockpot Sweet and Spicy Meatballs
Sous Vide French Onion Short Rib Sliders
“Loaded” Deviled Eggs


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Spring Rolls With Sweet & Spicy Dipping Sauce

Ingredients

For the spring rolls

  • 2 cups Shredded Carrot
  • 3 cups Shredded Coleslaw, OR 1 head of cabbage chopped into thin pieces
  • 1/2 cup Bean Sprouts
  • 2 cloves garlic, minced
  • 1/2 tsp Ginger, grated
  • 2 tbsp cilantro, chopped
  • 1 bunch scallions, chopped
  • 2 tbsp rice vinegar
  • 2 1/2 tsp Sesame Oil
  • 1 1/2 tsp soy sauce
  • 2-3 tsp Hoisin
  • 1 cup Shiitake Mushrooms, sliced thin
  • 1 pack Egg Roll Wraps
  • Rice Vermicelli Noodles, optional
  • 1 egg (wash), if baking
  • Vegetable oil, if frying
  • Small Bowl of Water

For the dipping sauce

  • 2 tbsp soy sauce
  • 2 tsp Honey
  • 3 tbsp rice vinegar
  • 2 tbsp Sriracha Hot Chili Sauce
  • 1 tbsp Red Chili Garlic Sauce
  • 2 tsp Sesame Oil
  • 1 tbsp ketchup
  • 1-2 tbsp brown sugar

Instructions

For the spring rolls

  1. Mix shredded carrots, shredded cabbage, bean sprouts, minced garlic, grated ginger, cilantro and scallions in a large bowl.
  2. Add rice vinegar, sesame oil, soy sauce, hoisin, salt & pepper. Toss until evenly coated.
  3. Cut shiitake mushrooms into thin slices and set aside.
  4. Boil water and cook rice vermicelli noodles (if using), about 3 minutes & drain. Rinse with cold water and set aside.
  5. Place egg roll wrap on a cutting board with a corner facing you.
  6. At the bottom corner, lay a few strands of vermicelli, 1-3 sliced shiitake mushrooms & about 1 - 1 1/2 tablespoons of your spring roll mixture.
  7. Using your fingers, take a few drops of water from your bowl and lightly rub the top corner and perimeter of the wrap. This is to help the edges stick together when you roll.
  8. Fold the two outer corners into the center to create the beginnings of a small pocket. This should leave your wrap at the width of your contents.
  9. Take the bottom corner of the wrap and fold it over the mixture. Gently roll until you reach the top, doing your best to keep the contents in place as you make your way up. Repeat with all of your wraps.
  10. If frying, fill a pan with about 1/2 inch vegetable oil and heat at medium-high. Once hot, test the temperature by carefully dropping 1 spring roll into the pan and cooking on all sides until golden brown. If you are satisfied with the temperature, repeat with the remaining rolls, 4-5 at a time. Drain on paper towel to remove excess oil.
  11. If baking, brush each roll with an egg wash and place on a PREPARED baking sheet, so that when you flip them they do not stick and tear the wrap. Bake for 15 minutes on each side, for a total of at least 30 minutes.

For the dipping sauce

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spring rolls 2 434x1024 - Spring Rolls With Sweet & Spicy Dipping Sauce[wpurp-searchable-recipe]Spring Rolls With Sweet & Spicy Dipping Sauce – – For the spring rolls: Shredded Carrot, Shredded Coleslaw (OR 1 head of cabbage chopped into thin pieces), Bean Sprouts, garlic (minced), Ginger (grated), cilantro (chopped), scallions (chopped), rice vinegar, Sesame Oil, soy sauce, Hoisin, Shiitake Mushrooms (sliced thin), Egg Roll Wraps, Rice Vermicelli Noodles (optional), egg (wash) (if baking), Vegetable oil (if frying), Small Bowl of Water, For the dipping sauce: soy sauce, Honey, rice vinegar, Sriracha Hot Chili Sauce, Red Chili Garlic Sauce, Sesame Oil, ketchup, brown sugar, , For the spring rolls: If baking, preheat oven to 375 degrees F.; Mix shredded carrots, shredded cabbage, bean sprouts, minced garlic, grated ginger, cilantro and scallions in a large bowl.; Add rice vinegar, sesame oil, soy sauce, hoisin, salt & pepper. Toss until evenly coated.; Cut shiitake mushrooms into thin slices and set aside.; Boil water and cook rice vermicelli noodles (if using), about 3 minutes & drain. Rinse with cold water and set aside.; Place egg roll wrap on a cutting board with a corner facing you.; At the bottom corner, lay a few strands of vermicelli, 1-3 sliced shiitake mushrooms & about 1 – 1 1/2 tablespoons of your spring roll mixture.; Using your fingers, take a few drops of water from your bowl and lightly rub the top corner and perimeter of the wrap. This is to help the edges stick together when you roll.; Fold the two outer corners into the center to create the beginnings of a small pocket. This should leave your wrap at the width of your contents.; Take the bottom corner of the wrap and fold it over the mixture. Gently roll until you reach the top, doing your best to keep the contents in place as you make your way up. Repeat with all of your wraps.; If frying, fill a pan with about 1/2 inch vegetable oil and heat at medium-high. Once hot, test the temperature by carefully dropping 1 spring roll into the pan and cooking on all sides until golden brown. If you are satisfied with the temperature, repeat with the remaining rolls, 4-5 at a time. Drain on paper towel to remove excess oil.; If baking, brush each roll with an egg wash and place on a PREPARED baking sheet, so that when you flip them they do not stick and tear the wrap. Bake for 15 minutes on each side, for a total of at least 30 minutes.; For the dipping sauce: Whisk soy sauce, vinegar, honey, Sriracha, red chili sauce, sesame oil, ketchup and sugar in a small bowl until sugar has dissolved.; ; – – Appetizers & Snacks – Recipes – appetizer – homemade spring rolls – recipe – spring roll sauce – spring rolls – sweet and spicy sauce[/wpurp-searchable-recipe]

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