Smokey Bacon and Cabbage Spring Rolls with Soy Ginger Sauce
Recipe by Chef Kwanghi Chan.
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
5
mins
Total Time:
15
mins
Ingredients
For the spring rolls;
-
1
packet of spring roll skins (15)
-
1
clove of garlic
-
1
thumb sized piece of ginger
(finely grated)
-
2
spring onions
(sliced)
-
120
g
streaky smoked bacon
-
80
g
carrots
(grated)
-
80
g
bean sprouts
-
200
g
Chinese cabbage
-
1
tbsp
light soy sauce
-
1
tbsp
rice wine
-
1
tsp
caster sugar
-
1
tsp
toasted sesame oil
-
Small
handful of coriander stalk
(finely chopped)
-
Donegal Rapeseed Oil
(for frying)
For the dipping sauce:
-
1
tbsp
ginger
(grated)
-
2
tsp
caster sugar
-
5
tbsp
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.