Ingredients

Method

With a sharp knife finely shred the bacon, mange tout and pepper into very thin slices. Wash the water chestnuts and finely slice them.

Heat the oil in the wok and add the bacon and all the vegetables and stir fry. After a minute add the salt, sugar, soy, sesame oil and sherry. Cook for a further few minutes then drain the mixture in a colander.

Mix the flour and water to form a paste in a small bowl. Place a spring roll wrapper on the bench and place 3 tablespoons of mixture on the bottom third of the wrapper.

Fold the bottom end of the wrapper over the mixture and fold in the sides so that the mixture is encased. Roll the wrapper trying to keep the mixture tightly enclosed in the wrapper.

Before you get to the end of the wrapper, use the paste as a glue and with your finger , run some glue along the edge of the wrapper so that when you roll it to the end it seals the pastry wrapper.

Continue rolling the wrappers until they are all complete.

Heat the oil in the deep fat fryer and deep fry the spring rolls until they are golden brown and cooked through. Drain on a paper towel. Serve at once with a sweet chilli dipping sauce.