Sweet Chilli Sauce 700 ML

AED 1,500

Chilli sauce is a favorite staple table sauce for home. Made with vinegar, sugar, ginger, garlic and red chillies, Razmin’s Sweet Chilli Sauce gives you a deep and balanced savory, sweet, tangy and spicy flavor. Sweet chilli sauce has a versatile flavor that makes any kind of savory dish appetizing. The rich red colored sauce serves as a main ingredient to Asian dishes such as pasta, stir-fried veggies, hot and sour soups, slow-cooked chicken and more. Add some spice to your everyday culinary with Razmin Sweet Chilli Sauce as it makes your Barbeque, Chinese, Italian and other favorite dishes more delicious. You may also drizzle it on rice, French fries or enjoy it as a dip with wontons, spring or egg rolls, nuggets, dumplings, wings, cheese sticks, crackers and more!

Water, Sugar, Chilli, Vinegar, Garlic, Salt, Xanthan Gum (E 415) Preservatives: Sodium Benzoate (E 211),

700 ML, 300 ML

Out of stock


Available Recipes

Vegetable Spring Rolls

Vegetable Spring Rolls

Veg Spring Rolls are a popular Chinese snack of crispy, crunchy rolls filled with a savory mix of vegetable stuffing. Hot handheld pockets of spiced veggies are wrapped and deep fried for a delightful snack.


For Vegetable Stuffing:

  • 2 Tablespoons Cooking Oil
  • 2.25-2.5 Cups Cabbage Shredded (150 grams)
  • ½ Cup Carrot Shredded (80 grams)
  • Cup Capsicum Thinly sliced, small to medium sized
  • ¼ Cup French Beans Finely Chopped (7-8 French Beans)
  • ½ Cup Spring Onions Chopped (Scallion Greens)
  • ½ Teaspoon Crushed Black Pepper or Black Pepper Powder
  • 1 Tablespoon Razmin Soy Sauce
  • 1 Teaspoon Celery Finely chopped (Optional)
  • Oil as required For deep frying

For The Sealing Paste:

  • 6 Tablespoon All Purpose Flour or Corn Starch
  • 4-5 Tablespoon Water or add as required to make a thick paste

Other Ingredients:

  • 24-30 Spring Roll Wrappers or as required
  • Razmin Sweet Chilli Sauce For Dipping



  • First cook noodles as per package instructions. Add the noodles in hot boiling water and cook them.
  • Once the noodles are ready, drain water and rinse thoroughly in cold water.
  • Drain any water and set aside.
  • Chop the veggies in thin long strips. For cabbage and carrot, you can shred them. Slice the capsicum in thin strips.You may thinly slice of chop the French beans. Chopping takes time, so you can use a food processor to ease up the work.
  • Please note you can use your choice of veggies.

Making Stuffing:

  • Now heat oil in a wok or frying pan. Keep the heat to medium and add the spring onion whites.
  • Stir and then add all the chopped veggies.
  • Increase the heat to high and stir-fry the veggies for 4 to 5 minutes. If the heat becomes too high while stir-frying, reduce it and continue to stir-fry.
  • Add crushed black pepper powder, finely chopped celery (optional) and Razmin Soy Sauce.
  • Mix everything well. Then add the cooked noodles.
  • Season with salt. Add less salt as soy sauce is already salty. Stir again. The filling has to be dry.
  • Turn off the heat and add the spring onion greens. Stir and keep the vegetable filling aside. Let it cool at room temperature.

Preparing Sealing Paste:

  • In a bowl, mix the all-purpose flour or corn starch and water.
  • Whisk very well to make a thick paste without any lumps.

Stuffing Spring Rolls

  • Take the spring roll wrapper.
  • Now with your fingertip or a pastry brush, apply the paste on the edges of the wrapper.
  • Place 1 to 2 tablespoons of the veggie stuffing on one side. For a larger sized wrapper add more of the vegetable stuffing.

Wrapping Method

  • Gently but tightly roll till the end. Seal the end part to the roll and place the roll with the sealed side downwards.
  • Now spread some of the paste on the sides. Bring one side touching the roll and press gently.
  • Do the same with the other side. Again, spread the batter on both the closed edges.
  • While working with the spring roll wrappers, use light force from your hands, otherwise they may break. If there is any small tear then just spread some of the batter on it to close it.
  • Now place all the spring rolls with the sealed edges facing down on a plate. Your hands will become messy when stuffing the spring rolls.

Deep Frying Vegetable Spring Rolls

  • Heat oil at the deep-frying temperature (180 to 190 degrees Celsius/356 to 374 degrees Fahrenheit).
  • Gently slid a spring roll in the hot oil. Keep the heat to medium. If the oil is not hot enough, then they absorb oil and become soggy.
  • Depending on the size of the pan or wok, you can fry 2 to 3 veg spring rolls at a time.
  • Once they become light golden, turn them over and fry the other side.
  • Fry till they are crisp and golden turning over as needed. These spring rolls get fried quickly.
  • Remove the fried vegetable spring rolls with a slotted spoon.
  • Drain them on kitchen paper towels to remove excess oil. Fry the remaining rolls in batches.
  • Garnish vegetable spring rolls with some chopped spring onion greens or coriander leaves if you like. Serve fried spring rolls hot with Razmin Sweet Chilli Sauce.

Additional information

Weight 700 g


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