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Spring rolls with spicy sauce
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 107
  • Fat about 4g
  • Carbohydrates about 13g
  • Protein about 6g
This is needed
This is needed for 16 piece
Filling
  • 1 lime, use only the juice
  • 2 tbsp dark soy sauce
  • 2 chicken breasts (approx. 150 g each), cut lengthwise into thin strips
  • a little pepper
  • 1 tbsp peanut oil
  • 1 carrots, grated with a rösti grater
  • 2 spring onions, cut into thin rings
  • 120 g bean sprouts
  • 0.5 tbsp cane sugar
  • 1 red chilli, deseeded, finely chopped
  • 1 tsp sambal oelek
  • 30 g glass noodles, soaked for approx. 10 mins. in cold water, drained
Spring rolls
  • 16 rice paper (approx. 16 cm, e.g. Suzi Wan)
  • 2 tbsp peanut oil for brushing
Sauce
  • 1 tsp peanut oil
  • 2 shallot, finely chopped
  • 1 tbsp sambal oelek
  • 1 tbsp tomato puree
  • 4 tbsp cane sugar
  • 1 tsp cornflour mit
  • 2 lime, use only the juice
  • 1 tbsp dark soy sauce mixed in
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And that's how it's done
And that's how it's done
Filling
For the marinade, combine the lime juice, soy sauce and pepper in a bowl, add the chicken strips, mix and marinate in the fridge for approx. 30 mins. Heat the oil. Sauté the carrot, spring onions, bean sprouts and chilli. Remove the meat from the marinade, pat dry, add to the pan along with the soy sauce, sambal oelek and cane sugar, mix, cover and steep for approx. 5 mins. Using kitchen scissors, cut the glass noodles into pieces approx. 10 cm long, add to the filling, mix and leave to cool.
Spring rolls
Briefly place 1 sheet of rice paper in hot water and lay out on a damp kitchen towel. Place approx. 3 tbsp of filling on top. Fold in the rice paper on both sides, roll inwards from the top, turn over, place on a baking tray lined with baking paper, brush with oil. Do the same with the other sheets of rice paper. Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from oven, leave to cool slightly and serve.
Sauce
Heat the oil, sauté the shallots, add the tomato puree and cook briefly. Add the sambal oelek, cane sugar and lime juice. Mix up the cornflour and add to the pan, stirring with a whisk, bring to the boil, reduce the heat and simmer for approx. 1 min. until the sauce has thickened. Serve the lime sauce with the spring rolls.