Smokey Bacon and Cabbage Spring Rolls with Soy Ginger Sauce

Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 5 Mins Total Time: 15 Mins

Recipe by Chef Kwanghi Chan.

Ingredients

0/18 Ingredients
Adjust Servings
    For the spring rolls;
  • For the dipping sauce:

Instructions

0/6 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.

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