Best 3 Spring Rolls Sweet And Spicy Recipes

**Spring Rolls: A Delightful Journey Through Sweet and Spicy Flavors**

Embark on a culinary adventure with our tantalizing spring roll recipes, a harmonious blend of sweet and spicy flavors that will captivate your taste buds. These delectable rolls, originating from Southeast Asia, are a symphony of textures and colors, featuring crisp wrappers encasing a vibrant filling of fresh vegetables, herbs, and succulent meats. Whether you prefer the classic Vietnamese-style spring rolls, with their translucent rice paper wrappers and refreshing dipping sauce, or the heartier Chinese-style egg roll, with its golden-brown, flaky crust, we have a recipe that will satisfy your cravings. And for those with a sweet tooth, our dessert spring rolls, filled with sweet fruits and drizzled with honey or chocolate sauce, offer a delightful ending to your meal.

Here are our top 3 tried and tested recipes!

SWEET AND SPICY DIPPING SAUCE

Sweet and Spicy Dipping Sauce image

Simple sauce that combines sweet, sour, salty, and spicy flavors into a wonderful dipping sauce for chips, grilled chicken, and spring rolls. It can be kept in the fridge for about a week.

Provided by Sean Gough

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 35m

Yield 16

Number Of Ingredients 4

Ingredients

½ cup rice wine vinegar
½ cup white sugar
2 teaspoons salt
1 tablespoon chili garlic sauce (such as Lee Kum Kee®)

Steps:

Stir the vinegar and sugar together in a small saucepan over medium heat until the sugar dissolves completely, 7 to 10 minutes; add the salt, reduce heat to low, and simmer until the mixture thickens slightly, about 5 minutes. Remove from heat and stir the chili garlic sauce into the mixture. Allow to cool slightly before serving.

Nutrition Facts : Calories 24.7 calories, Carbohydrate 6.3 g, Sodium 330.4 mg, Sugar 6.2 g

SPICY SPRING ROLLS

Spicy Spring Rolls image

Provided by Food Network

Categories appetizer

Yield 12 rolls

Number Of Ingredients 17

Ingredients

3 tablespoons chopped ginger
2 tablespoons chopped garlic
3 tablespoons chopped green onion
1 tablespoon hot bean paste or red chili paste
1 tablespoon vegetable oil
1 cup fresh bean sprouts
1 cup grated carrot
1 cup finely sliced savoy cabbage
1 red pepper, julienned
5 shiitake mushrooms, julienned
3 tablespoons mirin (Japanese rice wine)
1 tablespoon hoisin sauce
1/4 cup soy sauce
12 spring roll wrappers
1 cup peeled, grated cucumber
3 tablespoons chopped cilantro
Oil, for frying

Steps:

In a very hot wok, briefly saute the ginger, garlic, green onion and chili paste in the oil. Add the bean sprouts, carrots, savoy cabbage, red pepper and mushrooms and cook at high heat until the vegetables begin to soften. Add the mirin, hoisin sauce and soy sauce. Remove from heat and let cool in a bowl at room temperature. Place the spring roll wrappers under a damp cloth to keep them moist. Place wrappers one at a time on a hard surface with one corner pointing towards you. Spoon cooled ingredients into the center. Add a tablespoon of grated cucumber and a sprinkle of cilantro.
Fold the side corners into the center. Fold the bottom into the center, making sure the three corners are touching each other. To finish, roll the wrapper away from you and up over the final corner. Store rolls under a damp cloth until ready to fry. Heat enough oil to cover the rolls, and fry seam side down until golden brown. Drain on paper towels and serve with your favorite dipping sauce.

SPRING ROLLS, SWEET AND SPICY

Spring Rolls, Sweet and Spicy image

With the inclusion of fiery Japanese wasabi for spicy and coconut for sweet, these are something else again! Recipe found in Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let)!

Provided by Sydney Mike

Categories Lunch/Snacks

Time 25m

Yield 6 Spring Rolls, 3 serving(s)

Number Of Ingredients 12

Ingredients

6 round rice paper sheets (each 8 inches in diameter)
2 teaspoons fresh ginger, grated
1 -2 teaspoon wasabi paste
1 teaspoon lime juice
1/3 cup light mayonnaise or 1/3 cup salad dressing
2 cups broccoli, shredded or 2 cups broccoli slaw mix
5 1/4 ounces extra firm tofu, drained, chopped (about 1 cup)
1/4 cup flaked coconut
6 leaves romaine lettuce
2 tablespoons soy sauce
2 tablespoons lime juice
1/2 teaspoon crushed red pepper flakes

Steps:

FOR SPRING ROLLS ~ Carefully dip each rice paper quickly in water & place between paper towels or clean cotton dish towels, then set aside for 10 minutes.
Meanwhile, in a small bowl combine ginger, wasabi paste & lime juice, then stir in mayonnaise dressing.
In a large bowl toss together shredded broccoli, tofu & coconut.
Add ginger mixture & toss to coat.
Line each rice paper with a lettuce leaf.
Spoon broccoli mixture over lettuce, then wrap rice paper around broccoli mixture.
FOR DIPPING SAUCE ~ Stir together the 3 sauce ingredients.
Serve spring rolls with sauce on the side.

Nutrition Facts : Calories 190.3, Fat 13.1, SaturatedFat 3.7, Cholesterol 9.3, Sodium 930.3, Carbohydrate 13.2, Fiber 3.2, Sugar 5.7, Protein 7.7

Tips:

Use fresh and high-quality ingredients: This will make a big difference in the overall taste of your spring rolls.
Don't overfill the spring roll wrappers: This will make them difficult to fold and they may break.
Be careful not to overcook the spring rolls: They should be cooked until they are golden brown and crispy, but not burnt.
Serve the spring rolls immediately with your favorite dipping sauce: This will help to keep them crispy.
Experiment with different fillings: There are many different types of fillings that you can use for spring rolls, so feel free to experiment and find your favorites.

Conclusion:

Spring rolls are a delicious and versatile appetizer or snack that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste preferences. With a little practice, you can make perfect spring rolls that will impress your friends and family. So what are you waiting for? Start cooking!