Crispy Ham Spring Rolls with a Soy and Ginger Dipping Sauce
You can make these spring rolls with either turkey or ham, or both. If you have a lot of leftover Brussels sprouts, you can finely chop them and add them instead of the Chinese cabbage.
Makes 15 spring rolls.
you will need
Sunflower oil, to fry
1 thumb-sized piece ginger, finely minced
4 spring onions, roughly chopped
2 cloves garlic
150g carrots, grated
150g red peppers
Small handful of coriander stalks, finely chopped
200g Chinese cabbage
1 tbsp soy sauce
1 tbsp rice wine
1 tsp caster sugar
175g leftover ham
1 tsp sesame oil
1 packet of spring roll skins (15)
1 egg, beaten For the dipping sauce 1 tbsp freshly grated ginger
2 tsps caster sugar
5 tbsps soy sauce
Small handful of coriander leaves, roughly chopped
Heat a drop of oil in a large frying pan over a medium-high heat, then add the ginger, spring onion and garlic. Stir-fry for about one minute.
Add in the carrots, red peppers, coriander stalks, Chinese cabbage, soy sauce, rice wine and caster sugar and fry for a further four to six minutes. Stir through the leftover ham and sesame oil, then remove from the heat and allow to cool.
Whisk together all the ingredients for the dipping sauce and set aside.
Now assemble the spring rolls, one at a time. Place one spring roll skin on a clean work surface and add three dessertspoons of the cooled mixture to the centre in a small sausage shape.
Brush the edges of the wrapper with beaten egg, then fold in each side and roll up tightly. Repeat for each spring roll.
Fill a large, high-sided frying pan with 1-2cm of oil, then place this over a high heat. Check that the oil is hot enough to fry the spring rolls by dipping one in and seeing if it bubbles vigorously.
Shallow fry the spring rolls for three to four minutes either side until they have an even golden colour all over. Remove from the oil with a slotted spoon and set aside on a plate lined with kitchen paper.
Serve the spring rolls straight away with the dipping sauce.