Spring Rolls With Sweet Chilli Sauce

We say we want revival…but on our terms. Sadly, we pray: 1. “Come Holy Spirit…but only if You promise in advance to do things the way we have always done them in our church.” 2. “Come Holy Spirit…but only if I have some sort of prior guarantee that when You show up you won’t embarrass me.” 3. “Come Holy Spirit…but only if Your work of revival is one that I can still control, one that preserves intact the traditions with which I am comfortable.” 4. “Come Holy Spirit…but only if Your work of revival is neat and tidy and dignified and understandable and above all else socially acceptable.” 5. “Come Holy Spirit…but only if You plan to change others; only if You make them to be like me; only if You convict their hearts so they will live and dress and talk like I do.” 6. “Come Holy Spirit…but only if You let us preserve our distinctives and retain our differences from others whom we find offensive.”

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs	Asian	Jude2	1	Servings

INGREDIENTS

8		Sheets spring roll wrappers
		available at most
		Asian supermarkets
1		Egg
		Cornflour
50	g	Carrot, sliced into thin
		strips
50	g	Leaks, sliced into thin
		strips
50	g	Courgettes, sliced into thin
		strips
50	g	Cucumber, sliced into thin
		strips
1	t	Gregg's crushed ginger
1	t	Gregg's crushed garlic
1	T	Woh Hup Sweet Chilli Sauce
		1 to 2
1	t	Woh Hup Hoisin Sauce, 1 to
1	t	Woh Hup Soy Sauce
		Chopped fresh coriander
		Olive oil

INSTRUCTIONS

2
Heat a small amount of olive oil in a pan and briefly saut the
vegetables with the ginger, garlic and coriander.  Add the sweet chilli
sauce, Hoisin sauce and soy sauce and toss  vigorously.  Pour the
vegetable mixture into a sieve to drain off any excess  moisture and
leave to cool.  Meanwhile mix the egg with enough cornflour to make a
smooth paste.  Once the vegetable mixture has cooled make up the spring
rolls. Take  single sheets of spring roll wrapper and brush the edges
with the egg  and cornflour mixture.  Take a couple of tablespoonsful
of the vegetable mixture and place in  a diagional line across one
corner of the wrapper.  Fold up the wrapper so that the ends are tucked
in securely, brushing  the wrapper with the egg and cornflour mixture
as you go.  Make up all the rolls.  Heat olive oil in a deep fryer to
160-170OC.  Cook a few of the rolls at a time for 1-2 minutes until
golden brown.  Remove and drain on a paper towel and serve with sweet
chilli sauce.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4027 Calories From Fat: 2417 Total Fat: 269.2g Cholesterol: 822mg Sodium: 4555.7mg Potassium: 2517.5mg Carbohydrates: 51.8g Fiber: 11.3g Sugar: 11.4g Protein: 346.7g