Thai Sweet Chilli Spring Rolls

Serves 2


Phyllo Pastry


4 Tbs Chilli High’s Thai Sweet Chilli sauce – Plus more for serving

3 Tbs Soy sauce

¼ tsp Chinese five-spice

Salt and pepper to taste


1 carrot

1 red onion

1 red pepper

½ cup finely chopped cabbage

½ cup thin rice noodles

3 Spring onions

Oil for brushing/frying


  • Preheat your oven to 190° C. 
  • Mix the sauce ingredients together and set aside. 
  • Boil the rice noodles until cooked. Toss is 1tsp oil and set aside.
  • Peel and grate the carrot. Chop the remaining veg thinly in long strips. Fry the onion, pepper, carrot and cabbage in 1 Tbs oil over medium heat until tender. 
  • Add the rice noodles, spring onions and sauce and toss to coat. Remove from the heat. 
  • Cut the phyllo pastry into 10cmx10cm squares. Be gentle with it, as it breaks easily. 
  • Place 2-3 Tbs filling onto each square and roll by folding in the sides and rolling them up to form small spring rolls.
  • Brush the spring rolls with oil and bake at 190° C for about 15-20 minutes or until golden brown. 
  • Serve with additional spring onions and Chilli High’s Thai Sweet Chilli sauce for dipping.

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