Not very many restaurants have bacon spring rolls on the menu. Try a twist on the traditional spring role by adding bacon!
|4||strips Maple Leaf Bacon|
|200 g||Shredded Cabbage|
|200 g||Bean Sprouts|
|1 cup||Vermicelli Noodles|
|2 tbsp||Soy Sauce|
|2 tbsp||Oyster Sauce|
|4||pieces Rice Paper|
Grab that bacon, chop it up small and give it a good fryin’.
Once the bacon has gone almost crispy, add in your bean sprouts and cabbage. Sautee this stuff on high until it’s wilted but still crispy. Add in your vermicelli noodles, soy and oyster sauces and mix together. Try to get all the liquid evaporated, since we don’t want the filling too wet inside the spring roll. This is why your pan should be super hot. Must work quickly!
Once the filling is done, set it aside in a bowl to cool.
Whisk together your egg and corn starch. This is going to bind our rice paper in the end.
Soak your rice paper according to package instructions. I learned a little tip to add some sugar to the soaking water to aid in the browning later.
Lay out your rice paper, and put some filling near the bottom of the paper.
Roll it up tightly, making sure there isn’t much air. Brush some of your egg mixture on the last little flap and seal. Do this until all your rice paper is gone. Should make at least 4 rolls.
Fry your rolls in HOT vegetable oil for a few minutes, or until they’ve gone crispy and golden brown. We need this oil to be really hot, since we don’t have to cook the inside. A nice crispy shell is what we’re after.
See! Crispy and delicious! I’ll definitely be experimenting with these more, as should you.
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