Malaysian Spring Rolls with Sweet Chili Sauce
Ingredients
Filling
- Jicama (as needed)
- Carrot (as needed)
- Bean sprouts (optional)
- 2 tablespoons dried shrimp
- 5 cloves garlic
Sauce
- 5 cloves garlic
- 5 tablespoons ground chili
- 1 tablespoon sesame seeds
- Chili sauce
- 5-7 tablespoons sugar (approximate)
Additional items
- Spring roll wrappers
- Fried shallots
Preparation
Heat oil and stir-fry dried shrimp briefly, then add garlic and stir-fry until fragrant.
Add jicama and carrot, season with salt and sugar, stir-fry briefly over low heat, and toss to release excess moisture.
Sauce
Stir-fry garlic until fragrant.
Add ground chili and stir-fry until oil separates.
Add chili sauce and seasoning powder without water and stir well.
Add sugar and stir-fry until foamy.
Add sesame seeds, stir, reduce heat, and let cool.
Assembly and frying
Once the filling is cool, wrap it with spring roll wrappers.
Fry in plenty of oil over medium heat, ensuring not to use too high heat.
After frying, let the spring rolls cool briefly.
Mix with the sauce, sprinkle with fried shallots, and serve.
