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Fried Brussel Sprouts (East Side King)


Not much street food is vegetable based (unless you count tofu dogs, which I don’t). Part of the problem is that it’s difficult to eat a bowl of greens while walking. The answer is brussels sprouts, which, as showcased in this recipe from the East Side King boys, eat like popcorn shaken from a sack.

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Rate this recipe 3.9/5 (24 Votes)


  • 1 cup sweet chili sauce, preferably Mae Ploy brand
  • 1 cup distilled white vinegar
  • 1 clove garlic, minced
  • 4 Thai chiles, minced
  • 2 tablespoons vegetable oil
  • 1 pound brussels sprouts, quartered
  • 1/2 cup red cabbage, thinly sliced
  • 1/2 cup green cabbage, thinly sliced
  • 1/4 cup alfalfa sprouts
  • 1/4 cup onion, thinly sliced
  • 1 large jalapeño pepper, thinly sliced
  • Salt, to taste
  • 1/8 cup torn fresh mint leaves
  • 1/8 cup torn fresh cilantro leaves
  • 1/8 cup torn fresh basil leaves


Servings 4
Adapted from


Step 1

Place the chili sauce, vinegar, garlic, and Thai chiles in a small mixing bowl. Mix well and set aside.

Heat the oil in a large skillet over high heat. Add the brussels sprouts and cook them until the cores of the sprouts are approaching golden brown and the edges are caramelized, about 1 1/2 minutes.

Toss the red and green cabbage, alfalfa sprouts, onion, and jalapeño in a large mixing bowl. Add the brussels sprouts and the chili sauce mixture. Season with salt to taste and garnish with the mint, cilantro, and basil.

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