Mini Bites / Finger Food: Chinese Spring Rolls with Sweet Chilli Sauce

Chinese Spring Rolls with Sweet Chilli Sauce


  • 1 clove of garlic, pressed
  • 1 tbsp. ginger, finely grated
  • 100 g bean sprouts
  • 2 tbsp. ground raw sugar
  • 1 tsp. toasted sesame oil
  • oil to deep-fry
  • 2 spring onions, incl. green parts, cut into thin rings
  • 1 tbsp. dried Mu-Err (wood ear) mushrooms, soaked, drained, coarsely chopped
  • 1 dl light rice vinegar
  • 1 tbsp. soy sauce
  • peanut oil to stir-fry
  • 1 carrots, cut into thin strips
  • 12 spring roll pastry wrappers (ca. 16 cm Ø)
  • 1 red chilli, insides removed, finely chopped
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Heat the oil in a wok or a wide-bottomed frying pan. Fry the sprouts and all ingredients including the mushrooms for approx. 4 mins. Add the soy sauce and fry for a little longer. Stir in the the vinegar and sesame oil and leave to cool. Add the ginger.

Filling: Place 1 sheet of rice paper in warm water and lay out on a damp kitchen towel. Place approx. 1/2 tbsp of the filling on the lower half of the sheet. Fold over the sides of the rice paper then roll from the bottom up. Cover with a damp kitchen towel until ready to fry. Shape the remaining rolls in the same way.

Shallow fry: Fill the frying pan to a depth of approx. 3 cm with oil and heat. Reduce the heat and fry the spring rolls in batches for approx. 1 min on each side until golden yellow. Remove, drain and keep warm on a plate.

Combine the vinegar and the remaining ingredients including the chillies and mix well. Serve the sweet chilli sauce with the spring rolls.


  • Mini Bites / Finger Food
  • 40 mins Preparation/cooking time: ca. 40m
  • Servings For 12 pieces
  • Nutrition 87 Kcal