These homemade spring rolls are perfectly crisp, ideal for dipping in chilli jam.
Ingredients
Makes: 4
Prep: 20 mins
Cook: 10 mins
Ingredients
- ½ red onion
- ½ red pepper
- ½ green pepper
- ½ tsp fresh ginger, grated
- 4 spring onions, chopped
- 1 carrot, grated
- 1 tsp chopped coriander
- ¼ tsp sesame oil
- 4 spring roll wrappers
- Salt & pepper
- 1 egg, beaten, to seal the wrappers
Sweet Chili jam
Prep: 10 mins
Cook: 20 mins
- ½ fresh red chilli
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- 120ml water
- 120ml white wine vinegar
- 80g honey
- 60g caster sugar
- 1/2 teaspoon salt
- 1 tablespoon cornflour
Method
- Preheat your oven to 200C/180C fan.
- Into a bowl, add the ginger, peppers, red onion, spring onions, carrot, coriander, and sesame oil. Mix and check for seasoning.
- Separate the spring roll wrappers & arrange them in front of you in the shape of a diamond.
- Brush the egg wash along the corner furthest away from you, then place a heaped tablespoon or so of the vegetable mixture, running left to right in the centre.
- Roll the edge closest to you tightly over the filling, then fold each side (left and right) over it, overlapping slightly.
- Roll it away from you towards the egg wash until you have a firm, sealed spring roll.
- When all of the spring rolls are rolled and on a lined tray, brush the tops and sides with vegetable oil.
- Bake spring rolls until golden brown and crisp, for about 25 minutes.
- Serve immediately with sweet chilli sauce.
For the sauce:
- Place the red chili, ginger and garlic in a food processor and blitz to create a paste. If you don't have a processor you can chop finely.
- Place this paste in a saucepan with the water, vinegar, sugar and honey and heat slowly.
- Simmer this mixture for 8-10 minutes to cook the vegetables.
- Dissolve the cornflour in a tablespoon of water and add this to the sweet chilli mixture and stir to thicken.
- Check for seasoning and set aside until needed.
