Easy Negi and Bacon Spring Rolls
No folding necessary - simply roll together sweet Japanese long onion with savory bacon and aromatic nori seaweed. Enjoy with a side of mellow and tangy soy sauce, mayonnaise and mustard dip.
- Nutrition facts are for one serving.
- Oil may splatter during shallow-frying. Please use caution.
Ingredients(Servings: 2)
Directions
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1
Cut the negi into half its length. Cut the nori seaweed in half. Mix together each of (A) and (B).
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2
Leaving a 2 cm (0.8 in.) border at the near edge of the spring roll wrapper, place 1 piece of nori seaweed horizontally. Top with 4 slices of bacon arranged vertically.
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3
At the end of the roll from (2), brush on (A). Place one portion of the negi on top of the bacon horizontally, then roll up tightly.
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4
Prepare one more spring roll in the same manner, then slice each into six equal portions.
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5
Pour oil into a fry pan to a depth of about 1 cm (0.4 in.) and heat over medium. Place (4) seam-side down and shallow-fry for about 3 minutes, turning occasionally.
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6
Remove once cooked through, crispy and golden and drip off excess oil. Enjoy with a side of the dipping sauce (B).
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