Category: Sides
Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
5 Mins
Total Time:
15 Mins
Recipe by Chef Kwanghi Chan.
Ingredients
-
For the spring rolls;
- For the dipping sauce:
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.