Smokey Bacon and Cabbage Spring Rolls with Soy Ginger Sauce

Recipe by Chef Kwanghi Chan.
  • Difficulty: Easy
  • Category:
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
    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)
  1. 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.
  2. 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.
  3. Brush the edges of the wrapper with some water & flour paste and then fold in each side in and then roll up tight.
  4. 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.
  5. Remove from the oil when golden brown after 4 minutes and drain on a plate lined with kitchen paper.
  6. Serve the spring rolls straight away with the dipping sauce.