These simple spring rolls feature asparagus and bacon wrapped in spring roll wrappers, eliminating the need to make a filling. The saltiness from the bacon and the wrapper itself means no extra seasoning is required. They pair wonderfully with wine. Their appeal lies in being fryable with just a small amount of oil, allowing you to make them whenever the craving strikes.
Ingredients
Main Ingredients (For 4 rolls)
- Asparagus 4 stalks
- Bacon 2 slices
- Spring Roll Wrappers 1 sheet
- Flour paste (for sealing) (to taste)
Seasonings
Steps
- Cut one spring roll wrapper into quarters.
- Gradually add water to flour while kneading to make the flour paste.
- Cut 2 slices of bacon into approximately 1.5cm wide pieces.
- For 4 asparagus stalks, peel the tough outer skin with a peeler and cut off about 5cm from the bottom.
- Place the asparagus on the rough side of a quartered spring roll wrapper (rough side facing inwards), about 1cm from the edge. Lay the cut bacon on top of the asparagus. The key is to wrap with the smooth side of the wrapper facing outwards for a beautiful finish.
- Roll up the spring roll tightly and seal the edge with the flour paste.
- Heat frying oil to 160°C (320°F).
- To check the oil temperature, drop a torn piece of spring roll wrapper into the hot oil. Once it turns lightly golden, remove it.
- Carefully place the rolled spring rolls into the hot oil. If using a shallow amount of oil, tilt the pan to immerse them, and spoon oil over them occasionally while frying for approximately 2 minutes, or until the wrappers turn golden. Remove from oil. The key is to adjust the temperature based on the filling to ensure it heats through.
- Arrange the fried spring rolls on a plate, standing them up against each other, for a stunning presentation. Your spring rolls are ready!
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