Unbelievably tasty Chinese spring rolls with bacon fillings

“My food demons are Chinese food, sugar, butter.” – Kirstie Alley

Chinese spring rolls

Yum

Unbelievably tasty Chinese spring rolls with bacon fillings

Prep Time: 15 minutes

Cook Time: 10 minutes

Serving Size: 4

Ingredients

• 125g bacon, small cubes
• 20g chives, small pieces
• 1 carrot, cut to thin strips
• 4 dried Chinese black fungus/mushroom, cut to thin strips
• 16-20 pieces spring roll skins

Instructions

1. Heat bacon in a flat frying pan over medium high heat until fat come out
2. Add in carrot, black fungus, stir fry with the bacon until cooked
3. Turn off the heat, stir in chives until completely combined
4. Take a small amount of the filling, put on the bottom edge of the spring roll skin, roll it up while closing both left and right sides
5. Use water to seal the roll
6. Heat vegetable oil in a medium sized pot over medium heat, deep fry the finished spring rolls

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https://fusionfoodblog.com/chinese-spring-rolls/

Spring rolls originate from China. At least I’d like to think that it’s another good and old Chinese invention. “A roll of spring (春卷)”, there cannot be a more accurate and romantic way to name a dish/snack which are usually served on Chinese new year.

The types and variations of spring rolls are endless. In Vietnam, flour skins are replaced with rice papers, deep fried or raw. My first encounter of them was in a Vietnamese restaurant in Australia. Since then, raw Vietnamese summer rolls became one of my favourite lunch options. They are filled with veggies, herbs, glass noodles and more. In Hong Kong and a broader Cantonese region, people add pork mince and bean sprouts in their spring rolls. In China, people simply put anything they like into spring rolls. There are no fix rules on what make the best spring rolls. In my old school canteen, they even put leftover stir-fries from the day before into spring rolls for the next day. It’s actually a really good money saving tip.