Spring rolls and sweet chilli dipping sauce

Preparation time: 15mins  |  Cooking time: 10mins

Ingredients:

x1 packet Mai Hong spring rolls (frozen, available in assorted flavours at Tasman Butchers)

Dipping Sauce:

1 cup water
1 cup rice vinegar
1 cup sugar
2 tsp fresh ginger root, minced
1 tsp garlic, minced
2 tsp hot chile pepper, minced
2 tsp ketchup

Method:

Spring Rolls:

1. Preheat oven to 200°C
2. Oven Baked: Put Spring Rolls on an oven proof tray, heat from frozen for approximately 15 - 20 mins, or until golden brown.
3. Deep Fried: Deep fry in hot oil (180°C) until golden brown.

Dipping Sauce:

1. Pour water and vinegar into a saucepan, and bring to a boil over high heat.
2. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. 
3. Then transfer to a bowl, cover, and refrigerate until needed.