Crispy Ham Spring Rolls With A Soy Ginger Dipping Sauce

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Donal Skehan


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1 packet of spring roll skins (15)

2 cloves of garlic

1 thumb sized piece of ginger, finely minced

4 spring onions, roughly chopped

175 g of leftover ham

150 g of carrots, grated

150 g of red peppers

200 g of chinese cabbage

1 tablespoon of soy sauce

1 tablespoon of rice wine

1 teaspoon of caster sugar

1 teaspoon of sesame oil

Small handful of coriander stalk, finely chopped

1 egg, beaten

Sunflower oil to fry

1 tablespoon of freshly grated ginger

2 teaspoons of caster sugar

5 tablespoons of soy sauce

small handful of coriander leaves, roughly chopped

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