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Recipe
Sichuan-style Spicy Spring Rolls
Fiery Sichuan Spring Rolls: A Spicy Twist on a Classic
4.9 out of 5
In Sichuan cuisine, known for its bold and fiery flavors, we have adapted the traditional Chinese spring rolls to create a mouthwatering and spicy version. These Sichuan-style spring rolls are filled with a combination of vegetables and aromatic spices, delivering a tantalizing heat that will leave your taste buds craving for more.
Metadata
Preparation time
25 minutes
Cooking time
15 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan, Dairy-free, Nut-free, Low-calorie
Allergens
Soy
Not suitable for
Gluten-free, Paleo, Keto, High-protein, Low-carb
Ingredients
While the original Chinese spring rolls are typically mild in flavor, the Sichuan-style spring rolls are infused with the distinctive heat of Sichuan cuisine. We have incorporated Sichuan peppercorns and chili peppers to give these spring rolls a fiery kick, making them a perfect choice for those who enjoy spicy food. We alse have the original recipe for Spring Rolls, so you can check it out.
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12 spring roll wrappers 12 spring roll wrappers
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1 tablespoon vegetable oil 1 tablespoon vegetable oil
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1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
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2 cloves garlic, minced 2 cloves garlic, minced
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1 red chili pepper, finely chopped 1 red chili pepper, finely chopped
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1 cup cabbage, shredded 1 cup cabbage, shredded
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1 carrot, julienned 1 carrot, julienned
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1/2 cup bean sprouts 1/2 cup bean sprouts
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2 green onions, thinly sliced 2 green onions, thinly sliced
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 tablespoon rice vinegar 1 tablespoon rice vinegar
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1 teaspoon sugar 1 teaspoon sugar
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
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Oil for frying Oil for frying
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 6g, 1g
- Carbohydrates (total, sugars): 27g, 3g
- Protein: 4g
- Fiber: 3g
- Salt: 0.8g
Preparation
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1.Heat vegetable oil in a pan over medium heat. Add crushed Sichuan peppercorns, minced garlic, and chopped red chili pepper. Sauté for 1-2 minutes until fragrant.
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2.Add shredded cabbage, julienned carrot, bean sprouts, and sliced green onions to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
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3.In a small bowl, mix together soy sauce, rice vinegar, sugar, salt, and ground black pepper. Pour the sauce over the vegetables and stir well to combine. Cook for an additional 1-2 minutes. Remove from heat and let the filling cool.
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4.Take a spring roll wrapper and place it on a clean surface. Spoon about 2 tablespoons of the vegetable filling onto the wrapper, spreading it in a horizontal line across the center.
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5.Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll the wrapper tightly, sealing the edges with a bit of water. Repeat with the remaining wrappers and filling.
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6.Heat oil in a deep pan or wok for frying. Once the oil is hot, carefully add the spring rolls in batches and fry until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
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7.Serve the Sichuan-style spicy spring rolls hot with your favorite dipping sauce.
Treat your ingredients with care...
- Sichuan peppercorns — Toast the peppercorns in a dry pan before crushing them to enhance their flavor.
- Red chili pepper — Adjust the amount according to your spice preference. Remove the seeds for a milder heat.
- Spring roll wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out while assembling the spring rolls.
- Bean sprouts — Rinse the bean sprouts thoroughly and pat them dry before using to remove excess moisture.
- Rice vinegar — Substitute with white vinegar if rice vinegar is not available.
Tips & Tricks
- For an extra kick of heat, add a pinch of Sichuan chili flakes to the filling mixture.
- To make the spring rolls extra crispy, double fry them. After the initial frying, let them cool for a few minutes, then fry them again until golden brown.
- Serve the spring rolls immediately after frying to maintain their crispiness.
- Experiment with different dipping sauces such as sweet chili sauce, soy sauce, or a spicy Sichuan dipping sauce.
- If you prefer a non-spicy version, omit the Sichuan peppercorns and red chili pepper.
Serving advice
Serve the Sichuan-style spicy spring rolls as an appetizer or as part of a larger Sichuan-inspired meal. They pair well with a refreshing cucumber salad or a side of steamed rice.
Presentation advice
Arrange the spring rolls on a platter, garnished with fresh cilantro leaves and a sprinkle of crushed Sichuan peppercorns for an added visual appeal. Serve them alongside a small bowl of dipping sauce for an inviting presentation.
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