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Vegetable and sweet chilli spring rolls

Name: Vegetable and sweet chilli spring rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 12
Cuisine: Chinese recipes
Ingredients: 6 frozen spring roll pastry sheets; Splash of vegetable oil, plus extra for deep frying; 300g bag of prepared fresh stir-fry vegetables; 150g firm tofu, crumbled; 1 tbsp sweet chilli sauce, plus extra for dipping; To serve; 2-3 spring onions, shredded; Squeeze of lime juice

By: Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 24 Nov 20
Updated: 16 Apr 24

These super-simple sweet chilli spring rolls tick the ‘dirty vegan’ box – even avowed meat eaters will be reaching for more…

Keeping it healthy? Superfood your snack with this dukkah-topped green houmous dip. Discover more party nibbles.

Easy
December 2020

Test kitchen approved

Makes 12
Hands-on time 30 min, cooking time 5-10 min

These super-simple sweet chilli spring rolls tick the ‘dirty vegan’ box – even avowed meat eaters will be reaching for more…

Keeping it healthy? Superfood your snack with this dukkah-topped green houmous dip. Discover more party nibbles.

Nutrition: Per Spring Roll

Calories: 58kcals
Fat: 2.8g fat (0.3g saturated)
Protein: 2.2g protein
Carbohydrates: 5.6g carbs (0.9g sugars)
Fibre: 1g fibre
Salt: 0.2g salt

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Ingredients

6 frozen spring roll pastry sheets
Splash of vegetable oil, plus extra for deep frying
300g bag of prepared fresh stir-fry vegetables
150g firm tofu, crumbled
1 tbsp sweet chilli sauce, plus extra for dipping

To serve

2-3 spring onions, shredded
Squeeze of lime juice

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Method

Defrost the pastry sheets. Heat the vegetable oil in a frying pan over a high heat, then add a the stir-fry vegetables and tofu. Fry for 4-5 minutes until the veg have just softened and the tofu is a little golden, then remove from the heat and stir in the sweet chilli sauce until lightly coated. Cool.
Working 1 defrosted spring roll sheet at a time, cut each pastry square in half to make 2 rectangles. Brush the pastry edges with cold water, then put a heaped tbsp of fried veg mix about 2.5cm from the long edge of the rectangle. Roll up tightly to halfway, fold in the ends, then roll the rest of the way. Brush the seams with extra water to seal, then repeat with the rest of the sheets and filling.
Heat 2cm veg oil in a deep frying pan, then fry the spring rolls for 1-2 minutes on each side until golden and crisp. Allow to cool slightly, then serve topped with the shredded spring onion and lime juice, with sweet chilli sauce for dipping.