Thu, 11 July 2019
INGREDIENTS
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
Vegetable oil for frying or use a deep fat fryer
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
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Chef: Louise Lennox
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