Firework spring rolls

Get your meal off to sparkling start with Ali Cooke's fun recipe for spring rolls served with a tasty chilli sauce.
Firework spring rolls
  • Rating:
  • Serves: 4
  • Prep Time: 20 minutes plus 10 mins soaking.
  • Effort: easy



  • 8 rice spring roll wrappers
  • 50 g fine rice noodles
  • 2 tbsp chopped coriander
  • 1 carrot, shredded
  • 100 g mangetout, shredded
  • 2 spring onions, shredded
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 tbsp smooth peanut butter
  • 1 tbsp ginger, fresh finely grated

For the dipping sauce:

  • Half tsp red chillies, fresh finely chopped (de-seeded)
  • 5 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp ginger, fresh finely grated

For the decoration:

  • 4 mini sparklers


1. Set the noodles to soak noodles in a bowl of boiling water for 10 minutes until soft; drain. Mix the noodles with the coriander, carrot, mangetout and spring onions.

2. Mix together the soy sauce, lemon juice, peanut butter and ginger, Stir the soy sauce mixture into the noodle mixture.

3. Make the dipping sauce by mixing together the chilli, soy sauce, sugar and ginger.

4. Soak a spring roll wrapper in a bowl of boiling hot water for 10 seconds, until softened. Place the soaked wrapper on a clean tea-towel. Spoon an eighth of the noodle mixture down the centre of the wrapper, fold over both ends and roll tightly, pressing the edges together firmly to seal. Slice the roll diagonally down the middle to form two smaller rolls.

5. Repeat the process with the other wrappers, making 16 small rolls in all.

6. Allow 4 small spring rolls per person, with dipping sauce on the side. Place mini sparklers in 4 of the spring rolls, light the sparklers and serve at once.

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