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light-meals

Crispy Ham Spring Rolls with a Soy Ginger Dipping Sauce

Great way to use up leftovers.

40 15
Crispy Ham Spring Rolls with a Soy Ginger Dipping Sauce | DonalSkehan.com, Great way to use up leftovers.

light-meals

Crispy Ham Spring Rolls with a Soy Ginger Dipping Sauce

Great way to use up leftovers.

40 15
Saturday, December 24, 2011

For the spring rolls:

1 packet of spring roll skins (15)

2 cloves of garlic

1 thumb sized piece of ginger, finely minced

4 spring onions, roughly chopped

175g of leftover ham

150g of carrots, grated

150g of red peppers

200g of chinese cabbage

1 tbsp of soy sauce

1 tbsp of rice wine

1 tsp of caster sugar

1 tsp of sesame oil

Small handful of coriander stalk, finely chopped

1 egg, beaten

Sunflower oil to fry

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

40 mins
Serves 15

You can make these spring rolls with either turkey or ham or both.  If you have a lot of brussel sprouts leftover, you can finely chop them and add them in instead of the Chinese cabbage.

Heat a drop of oil in a large frying pan over a medium high heat and then add the ginger, spring onion and garlic. Stir fry for about 1 minute.
Add in the carrots, red peppers, coriander stalks, soy sauce, rice wine, caster sugar and fry for a further 4-6 minutes.
Stir through the leftover ham and sesame oil and remove from the heat and allow to cool.
Whisk all the ingredients for the dipping sauce together and set aside.
Assemble the spring rolls one at a time, by placing one spring roll skin on a clean work surface and adding three dessert spoonfuls of the cooled mixture to the centre in a small sausage shape.
Brush the edges of the wrapper with beaten egg and then fold in each side in and then roll up tightly.
Fill a large high sided frying pan with 1-2cm of oil and 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 vigourously.
Shallow fry the spring rolls for 3-4 minutes either side until they are left with 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.
40 mins
Serves 15

Ingredients

For the spring rolls:

1 packet of spring roll skins (15)

2 cloves of garlic

1 thumb sized piece of ginger, finely minced

4 spring onions, roughly chopped

175g of leftover ham

150g of carrots, grated

150g of red peppers

200g of chinese cabbage

1 tbsp of soy sauce

1 tbsp of rice wine

1 tsp of caster sugar

1 tsp of sesame oil

Small handful of coriander stalk, finely chopped

1 egg, beaten

Sunflower oil to fry

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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