Thai Style Sweet Chilli Glazed Spring Rolls
Serves 2 | with Mayo Drizzle and Spring Onions
This is a starter or side dish to impress guests with. Glaze these crunchy and delicious premade vegetable spring rolls with a spicy-sweet Thai style sauce and complement the heat with mayo and spring onions.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4 unit(s)
Vegetable Spring Rolls
(Contains Soya, Cereals containing gluten May contain Nuts, Sesame)
1 unit(s)
Red Chilli
2 unit(s)
Spring Onion
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
32 grams
Sweet Chilli Sauce
32 grams
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
½ tbsp
Olive Oil
¼ tsp
Salt
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the spring rolls from the packing and pop onto a baking tray.
c) Once the oven is hot, bake on the middle shelf until golden and piping hot, 12-14 mins.
a) Meanwhile, halve the chilli lengthways, deseed, then thinly slice (prepare less if you prefer things milder).
b) Trim and thinly slice the spring onion.
c) When the spring rolls have 3 mins left in the oven, heat the olive oil (see pantry for amount) in a large frying pan on medium heat.
d) Add the chilli, Thai style spice blend, three quarters of the spring onions and the and salt (see pantry for amount). Fry until fragrant, 1-2 mins.
a) Add the baked spring rolls and sweet chilli sauce to the pan. Gently toss until the sweet chilli is slightly thickened and the spring rolls are coated, 1 min.
b) Transfer the sweet chilli glazed spring rolls to your serving platter and drizzle over the mayo.
c) Sprinkle over the remaining spring onions to finish.
Enjoy!
