Smokey Bacon and Cabbage Spring Rolls with Soy Ginger Sauce
Ingredients:
For the spring rolls:1 packet of spring roll skins (15)
1 cloves of garlic
1 thumb sized piece of ginger, finely grated
2 spring onions, sliced
120g streaky smokey bacon
80g of carrots, grated
80g bean sprouts.
200g of chinese cabbage
1 tbsp of light soy sauce
1 tbsp of rice wine
1 tsp of caster sugar
1 tsp of toasted sesame oil
Small handful of coriander stalk, finely chopped
Donegal Rapeseed Oil for frying
For the dipping sauce:
1 tbsp of freshly grated ginger
2 tsp of caster sugar
5 tbsp of soy sauce
Small handful of coriander leaves, roughly chopped
Instructions
- In a hot wok Stir fry the chopped bacon carrots, spring onions , bean sprouts, Chinese cabbage, chopped coriander, soy sauce, rice wine, caster sugar, sesame oil and fry for a further 4-6 minutes.
- Assemble the spring rolls one at a time, by placing one spring roll skin on a clean work surface and adding three dessert spoonful’s of the cooled mixture to the centre in a small sausage shape
- Brush the edges of the wrapper with some water & flour paste and then fold in each side in and then roll up tight
- Using a wok for frying with 1-2cm of oil and then place this over a high heat. Check that the oil is hot enough roughly around 170c.
- Remove from the oil when golden brown after 4 minutes and drain on a plate lined with kitchen paper
- Serve the spring rolls straight away with the dipping sauce
