Crispy spring rolls with sweet chilli dip [font=Arial, Helvetica, sans-serif]10-12 spring roll wrappers ¼ cup rice vermicelli 1 egg 3 tbsp oil 1 inch piece ginger (chopped) 2 spring onions (finely chopped) 1 medium sized carrot (grated) ¼ cup bean sprouts 8-10 leaves spinach (chopped) 2 tbsp chopped fresh coriander leaves 2 tbsp soy sauce Salt to taste ¼ tsp white pepper powder Oil for frying [/font][font=Arial, Helvetica, sans-serif]For the dipping sauce ¼ cup sugar 2 fresh red chillies Salt to taste ½ cup rice vinegar For the dipping sauce place sugar in a small saucepan with one-fourth cup of water. Heat gently, stirring until the sugar dissolves. Boil gently till it forms a light syrup. Stir in the red chillies, salt and rice vinegar and leave to cool thoroughly. Boil the vermicelli in sufficient water with one tablespoon of oil till almost cooked, drain, refresh in cold water and keep aside. Break the egg, mix lightly and keep aside. Heat the remaining oil in a wok, add chopped ginger and stir-fry for 15 seconds. Add spring onions and carrot and stir for few minutes. Add the bean sprouts, spinach, coriander leaves, soy sauce and boiled vermicelli and stir for another minute. Add salt, white pepper powder and mix. Set aside to cool. Place a spring roll wrapper on the work surface. Put two tablespoonful of filling in the middle. Fold over the wrapper to encase the filling completely. Fold in each side, then roll up tightly. Brush the end with egg to seal (you can use a paste of refined flour and water to replace egg). Repeat until all the filling has been used. Heat oil in a wok and deep-fry the spring rolls in batches until golden and crisp. Drain onto an absorbent kitchen paper. Serve hot with the sweet chilli dipping sauce. [/font] [font=Arial, Helvetica, sans-serif] [/font]
