Food Service

Cocktail Spring Rolls with a Thai Inspired Sweet Chilli Sauce

Pacwest Products:

Cocktail Spring Rolls

Prep Time:	10 minutes
Cook Time:	5 minutes

Great for parties, events or finger food, these cocktail spring rolls are complimented with our Thai inspired sweet chilli sauce. Temper the heat by deseeding the chillies. The Thai sweet chilli sauce is also ideal served with prawn cones, samosas or prawns. Pacific West have a range of coated finger food products that are restaurant quality and ideal for any style of event. With our authentic sweet chilli sauce pre-made ( it will store for up to two months), it’s just a matter of deep frying the spring rolls, so this dish can be on tables literally within minutes. Great menu option for caterers, events, pubs and clubs.

INGREDIENTS

Pacific West Cocktail Spring Rolls
100ml rice vinegar
2 tbs nam pla (Thai fish sauce)
2.5cm fresh root ginger, peeled and sliced
200gm white sugar
4 tbs water
5 long fresh red chillies, halved
6 garlic cloves, peeled
grated zest and juice of 2 limes

INSTRUCTIONS

For the Thai inspired sweet chilli sauce

Deseed 3 of the chillies. Put the chillies, garlic, ginger, lime zest and juice in a blender or food chopper and blitz to a thick paste. Put the water and sugar in a deep, heavy-based saucepan and set over a low to medium heat. Stir gently until all the sugar has dissolved, then turn up the heat and boil until the syrup starts to change colour and turn golden evenly all over. As soon as it starts to change colour and smell like caramel, quickly add the vinegar, nam pla and the chilli and garlic mixture’ then reduce the heat. Simmer gently for 45 minutes, then remove from the heat and set aside to cool a little. If you want the sauce thicker, simmer it for a little longer. Pour the sauce into a 300ml sterilized airtight jar, cover with a wax disc and screw on the lid. Store for up to 2 months in a cool dry place or keep in the fridge.

For the Cocktail Spring Rolls

Deep fry at 180C for 3-4 minutes

PACIFIC WEST