Thai Sweet Chilli Glazed Spring Rolls
with Mayo Drizzle | Perfect for sharing
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
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) Once hot, remove the spring rolls from the packing and pop onto a baking tray.
c) Bake on the middle shelf of your oven 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 remaining, heat the olive oil (see pantry for amount) in a large frying pan on medium heat.
a) Add three quarters of the spring onion, the chilli, Thai style spice blend and salt (see pantry for amount). Fry until fragrant, 1-2 mins.
b) Add the spring rolls and sweet chilli and gently toss until the sweet chilli is slightly thickened and the spring rolls are coated, 1 min.
c) Transfer the spring rolls to your serving plate and drizzle over the mayo. Sprinkle over the remaining spring onions to finish.
Enjoy!
