Sichuan-style Spicy Spring Rolls

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.

• 12 spring roll wrappers 12 spring roll wrappers
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili pepper, finely chopped 1 red chili pepper, finely chopped
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• 1 carrot, julienned 1 carrot, julienned
• 1/2 cup bean sprouts 1/2 cup bean sprouts
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.