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Baby Spring Rolls with Ginger Dipping Sauce

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  • 1 lg Carrot
  • 1 Red pepper
  • 1 Yellow pepper
  • 20 Mange tout
  • 4 Spring onions
  • 1 Piece root ginger
  • Cut all the above into fine strips; (julienne)
  • 1 ts Fresh chopped coriander
  • 2 Stalks lemon grass
  • 1 Lemon; juice of
  • 1 ts Sesame oil
  • 1 tb Light soy sauce
  • 3 tb Rice vinegar
  • 6 Pieces glace stem ginger
  • 3 tb Sugar
  • Spring roll wraps; (from Chinese supermarkets)
  • Egg wash
  • Oil for deep-frying


Finely chop the lemon grass, using just the fat tender ends of the stalks. In a hot pan or wok, quickly fry the julienne in a little sesame oil for about 30 seconds, stirring continuously. Add the lemon grass and cook for a further 30 seconds, add the lemon juice and soy sauce and stir in the coriander. Place in a bowl and allow to cool.
To make the sauce, place the sugar in a pan and cook until caramelised to a nice golden brown colour. Slowly add the vinegar a little at a time until all the sugar is dissolved. Add stem ginger and bring to the boil. Remove from the heat and liquidize. Pour into a bowl and allow to stand for 20 minutes. A heavy white foamy crust will form - remove this with a spoon to reveal a clear amber syrup.
Brush your spring roll wraps with egg wash, place some of the vegetables in the centre and roll them, tucking the corners in, to resemble spring rolls. Make three or four per person.
Deep fry in a hot fryer at 190C for 2-3 minutes until crispy golden brown. Dry on kitchen paper and serve with the sauce.
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