Vegetable spring rolls with Kylie K’s sweet chilli sauce

This classic and popular dish is traditionally served on the first day of the Chinese New Year.

Fresh from the garden: spring onions, beans, tatsoi, bokchoy, carrots, coriander, chilli
Recipe source: adapted from a recipe on & sauce from Kylie Kwong
Makes: 20 spring rolls


  • Bowls – large, small
  • Colander
  • Scissors
  • Small heavy-based saucepan
  • Non-stick frying pan
  • Peeler
  • Salad spinner
  • Scales
  • Chopping boards and knives
  • A wok
  • Slotted & wooden spoons
  • Measures – jug, cup, ½ cup, ¼ cup, tablespoon
  • Serving plates & sauce bowls

  • 1 packet of frozen spring roll wrappers
  • Rice Bran oil for deep-frying

Sweet chilli sauce

  • 250ml white vinegar
  • 165g white sugar
  • 2½ tablespoons fish sauce
  • 1 large red chilli

For the filling

  • 1 cup glass noodles
  • 3 or 4 spring onions
  • A handful vegetables (green beans,tatsoi, bokchoy, carrots)
  • 1½ cups bean sprouts
  • A small handful coriander
  • 2 tablespoons oil
  • 1 tablespoon soy sauce
  • Salt to taste

What to do:

  • Remove the frozen wrappers from the freezer and defrost for 30 minutes.
    • Soak the noodles in a bowl of hot tap water for 15 minutes. Drain thoroughly and then using scissors, cut noodles into finger-long lengths and reserve.

For the sauce:

  • Meanwhile, place vinegar and sugar in the small saucepan and bring to the boil, stirring to dissolve sugar. Reduce heat and simmer, uncovered, for about 10 minutes until liquid is reduced by almost half and slightly syrupy. Remove from heat and allow to cool, then stir in fish sauce and chilli. Divide among little sauce bowls.

For the filling:

  • Wash, shake dry and prepare the vegetables, peeling if needed. Chop finely to yield about 3 cups.
  • Wash and drain the bean sprouts. Wash and spin the coriander dry, then finely chop the stalks, reserving the leaves for garnish. Wash and trim the spring onions and chop into small rounds to yield 2 cups.
  • Heat the oil in a wok on a high flame till it smokes. Add the spring onion, the vegetables and bean sprouts and sauté for 3 to 4 minutes, and then add the drained and chopped noodles, the chopped coriander, soy sauce and salt and sauté on a high flame for another 2 minutes.

To assemble and cook:

  • Fill a little bowl with water and clean and dry the surface in front of you.
  • Peel a wrapper from the pile and lay it down. Place a portion of the filling on the edge closest to you and fold the filled edge over once so it is covered.
  • Fold the left and the right side of the pancake in order to get a rectangle.
  • Roll the pancake upwards, tightly sealing the ends securely with a dab of water from the bowl, to make the spring roll.
  • Repeat with the remaining ingredients to finish the wrappers.
  • Heat enough oil in the wok and deep-fry in batches, turning over, until they turn light brown in colour.
  • Rest on paper towel to soak up any oil and to cool.
  • Cut each roll into half and divide among serving plates with the bowls of sweet chilli sauce on the side.


  • Wash your hands thoroughly after coming in contact with chilli, as the capsaicin (the oil within the chilli) burns when it comes in contact with your eyes or sensitive skin.

Notes: Why do you need to wash your hands if handling chill? What does sauté mean? What other Chinese dishes can you name? What does fish sauce smell like?

Categories: Kitchen Garden, Recipe | Tags: , , , , , | 2 Comments

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2 thoughts on “Vegetable spring rolls with Kylie K’s sweet chilli sauce

  1. Beverley Mccarthy

    wot’s wrong with Kylie’s cricket sauce?……… Bev x

    Date: Sun, 16 Feb 2014 06:44:25 +0000 To:

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