Crispy Vegetable Spring Rolls with Sweet Chilli Dip
By Joe
Source: NYT Cooking and Serious Eats.
A quick stir-fry of cabbage, carrot, shiitake and bean sprouts is drained and cooled, rolled tightly in spring roll pastry and deep-fried at 175 °C, then served with a sweet chilli dip.
Always check the labels of the products you use.
Method
- 1
Make the dip. Stir the sugar, vinegar, ketchup, chillies and salt until dissolved.
- 2
Stir-fry. Stir-fry the garlic, ginger and mushrooms, then the cabbage, carrot, sprouts and spring onions; add the soy sauce, sesame oil and pepper, then sprinkle over the cornflour and toss for 30 seconds so it binds the juices.
- 3
Cool. Drain and spread the filling out until completely cold.
- 4
Roll. Roll 2 tbsp filling tightly in each pastry sheet, folding in the sides, and seal with flour paste.
- 5
Fry. Fry at 175 °C for 4-5 minutes until golden and crisp.
- 6
Serve. Drain and serve hot with the dip.
Storage
Best eaten hot. Refrigerate leftovers within 2 hours for up to 2 days and re-crisp in a 200 °C oven for 8-10 minutes until piping hot.
Free sugars
10.7 g per serving
21.4 % of the 50 g daily maximum · 42.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small bowl
- wok or large frying pan
- colander
- tray
- damp tea towel
- deep heavy pan or wok
- cooking thermometer
- slotted spoon
- wire rack over a tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 296 kcal |
| Protein | 3.7 g |
| Carbohydrate | 28.6 g |
| of which sugars | 13.8 g |
| of which free sugars | 10.7 g |
| Fat | 19.4 g |
| of which saturates | 1.5 g |
| Fibre | 2.6 g |
| Salt | 0.66 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
