Mini spring rolls with sweet-and-spicy dip

A high-volume starter with little effort: nearly 60 rolls in a pack, fried straight from the freezer and served with a quick dip.

15 min9 ingredients 5 steps
Mini spring rolls cu dip dulce-picant
Mini Spring Rolls Tsingtao — 60 buc pe farfurie

Instructions

  1. Make the dip

    Mix the sweet chili sauce with the Soy Sauce and the Sriracha. Taste and adjust the heat without losing the sweet-and-sour balance.

  2. Prepare the salad

    Toss the cucumber slices with the rice vinegar, sugar and sesame. Keep them crisp. Don't salt them ahead of time.

  3. Fry in batches ⏱ 3 min 30 sec

    Put the Mini Spring Rolls straight from the freezer into oil at 180°C. Don't fill the basket. The oil needs to circulate around each roll.

  4. Drain properly

    Lift the golden rolls onto a rack and let the excess oil drain. Don't cover them or stack them on top of each other while they're very hot.

  5. Serve

    Arrange the rolls on a platter with the dip and cucumber salad alongside. Serve immediately, while the wrapper is very crisp.

Good to know

Time the frying, since the wrapper's texture depends on time and temperature. Let the oil come back to 180°C between batches. The filling is vegetable, and the rolls are served only after they're heated through.

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9 ingredients 5 steps ~15 min