Fresh spring rolls with chilli sauce
“Family bonds are strengthened by a mutual love of cooking.”
- 3 tbsp peanut oil
- 1 bunch shallots
- 2 cloves garlic, crushed
- 1 tbsp ginger, minced
- 1kg chicken mince
- 400g green prawns, chopped
- 4 tbsp chilli sauce (see below)
- 1 tbsp lime juice
- 1 tsp sugar
- 1 tsp fish sauce
- 3 bunches mint, chopped
- 1 packet fresh spring roll wrappers
- For the chilli sauce
- 1 cup sugar
- 1/2 cup water
- 1/4 cup lime juice
- 2 tbsp store-bought sweet chilli sauce
- 2 red chillies, seeded and chopped
- 2 tbsp coriander, chopped
Our homecook hero, Esther Mier draws on many influences when indulging in her "therapeutic" love of cooking. The 49-year-old, of Indian and Chinese heritage, was born and raised in Singapore in a large Jewish family.
Method
For the chilli sauce
Heat sugar and water until sugar has dissolved, then increase heat to high for 5 mins, until mixture becomes syrupy. Remove from heat and add lime juice, store-bought sweet chilli sauce, chillies and coriander.
For the rolls
Heat oil in wok over a medium flame and fry shallots, garlic and ginger until soft. Increase the heat and fry chicken mince and prawns until opaque. Stir in homemade chilli sauce, lime juice, sugar and fish sauce. Keep stirring until meat and prawns are cooked and liquid has evaporated. Stir in mint leaves. Allow to cool.
Soak spring roll wrappers in cold water until soft. Lay lengthways on a cutting board. Put 2 tbsp of mixture close to the bottom edge of the wrapper and roll up over the mixture. Fold in the sides and continue rolling up.
To serve
Serve spring rolls with chilli sauce.
Makes 30-40 rolls
