Smokey Bacon and Cabbage Spring Rolls with Soy Ginger Sauce

  • Credit: Kwanghi Chan - The Six O'Clock Show


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


  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
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Rhonda Laird

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