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Crispy Sweet Chilli Spring Rolls

A party favourite, these crunchy golden spring rolls are packed with a juicy pork and vegetable filling, and served with sweet chilli sauce.

Prep: 1h 15m
Cook: 10 mins
Serves: 10
    • 2 tbsp. vegetable oil, plus more for deep frying
    • 2 cloves garlic, diced
    • 2 tbsp. diced ginger
    • 4 spring onions, sliced
    • 1 tsp. chilli flakes
    • 250g pork mince
    • 150g white cabbage, shredded
    • 1 carrot, grated
    • 6 water chestnuts, julienned
    • 3 tbsp. Blue Dragon Sweet Chilli Sauce, plus more for dipping
    • 2 tbsp. Blue Dragon Light Soy Sauce, plus more for dipping
    • 1 tbsp. Blue Dragon Fish Sauce
    • 1 tsp. Blue Dragon Sesame Oil
    • 2 tsp. tamarind paste (optional)
    • 10-12 20cm-square spring roll wrappers
    1. In a wok or large frying pan, heat the 2 tbsp. of oil over high heat. Lightly fry the garlic, ginger, spring onions and chilli flakes.
    2. Add the pork mince and stir fry until it’s lost its pinkness.
    3. Add the cabbage, carrot and water chestnuts and stir fry until they’ve softened slightly, before allowing to cool in the pan. Once cool, stir in the Sweet Chilli Sauce, Light Soy Sauce, Fish Sauce, Sesame Oil and tamarind paste, if using.
    4. Wet a piece of kitchen paper and keep it nearby, along with a small bowl of cold water for re-wetting as needed.
    5. Lay a wrapper, one corner facing you, on a clean work surface. Put 2 heaped tbsp. of filling in a sausage shape in the centre of the wrapper, leaving space at each end.
    6. Fold the bottom corner over the top of the filling, tuck it underneath, and then make one full roll upwards.
    7. Wet the side flaps and fold them over the sausage. It should now look like an envelope. Wet the triangular flap, then roll up tightly. Repeat with the remaining wrappers and filling.
    8. Heat a wok or large saucepan filled with 5cm of vegetable oil to 180°C/375°F, or until tiny bubbles gather around a dipped chopstick. Fry the spring rolls in batches of three or four, for about 2-5 minutes each, turning occasionally, until crisp and golden. Drain on kitchen paper and serve with Sweet Chilli Sauce that’s had a little soy sauce mixed in to taste.

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