Spring roll and chilli dip recipe

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Spring Rolls with Chilli Dip

These tasty little rolls are super fresh and an ideal way to bring seasonal Scottish cucumbers out of the salad and into your cooking.  Perfect as a snack, a starter or a light lunch, we recommend you go for a truly authentic Thai taste by making your own spicy chilli dipping sauce.

As an added bonus, both these rolls and the delectable chilli dipping sauce are suitable for vegetarians.

Preparation Time:
35 minutes
Cooking Time:
30 minutes
Serves: 4


  • Spring Rolls:
    50g vermicelli thread bean noodles
  • 50g mangetout
  • Squeeze of lime juice
  • 1/2 cucumber
  • 2 tbsp fresh ginger, chopped finely
  • 8 rice paper wraps
  • Salt and pepper to season
  • Optional: 50g cooked and peeled cold water prawns

  • Chilli Dipping Sauce:
    2 red chillies, finely chopped
  • 1 garlic clove, crushed
  • 30g caster sugar
  • 3 tbsp white wine vinegar
  • 100ml water
  • 1 tsp cornflour

    Spring Rolls

    Slice the mangetout, cucumber (and prawns if you’re having them) into thin strips, roughly matchstick length. Pop them into a bowl and mix together with the vermicelli noodles, the ginger and the lime juice. Season to taste.

    Dip one rice paper wrapper into a bowl of warm water for a few seconds until it starts to go soft – you want the wrap to be pliable but firm enough to wrap the filling. If you leave it in the water too long or it will become too sticky to use so do be careful!

    Place the rice paper down on a board, and add a spoonful of filling. Fold in the sides of the rice paper, then roll tightly from the bottom. Repeat with the remaining rice paper and filling.

    Cut the rolls in half and serve with sweet chilli dipping sauce.

    Sweet Chilli Dipping Sauce

    You can buy this ready to go from the wonderful Provender Brown but if you have the time – or if you’re growing your own chillies – why not give this easy recipe a go?

    Mix the water and cornflour together in a pan, add all the other ingredients and mix well. Bring to the boil.

    Reduce the heat and leave to simmer for around 10 minutes until it has reduced by half and thickened up.

    Pop in a jar and leave to cool. This will keep for up to a week if sealed tightly.

    Health Benefits of Cucumber:

    • Vitamin C
    • Vitamin K
    • Magnesium
    • Potassium
    • Manganese
    • Contains Antioxidants
    • Promotes Hydration