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- Serves: 2
- 557 kcal Per Serving
½ a head of green cabbage
1 packet of smoked turkey lardons
2 tablespoon of vegetable oil
6 pastry sheets
3 tablespoons of soy sauce
2 pinches of dried chilli flakes
2 tablespoons of maple syrup
Salt and pepper to taste
2 garlic cloves, crushed
4 tablespoons of light mayonnaise
1 garlic clove, crushed
Juice of half a lemon
1 teaspoon of Dijon mustard
1 pinch of cayenne pepper
First make the aioli by mixing the mayonnaise, garlic, lemon juice, mustard and cayenne pepper together.
Next, heat the oil in a large wok or a pan over medium-high heat and cook the bacon, until almost fully cooked - about 2 minutes.
Add the cabbage and cook, stirring occasionally, until cabbage is almost fully cooked down and softened - about 5 minutes.
Stir in the garlic, soy sauce, chilli flakes, maple syrup and cook for another minute. When the cabbage is done, set it aside and chill.
For each spring roll, place a wrapper on a chopping board or flat surface with a corner facing you. Place 2 tablespoons of filling in a line going across the corner and roll the wrapper over the filling.
Fold in each of the sides and then roll the wrapper. Repeat until all the filling is used up. Cook the spring rolls in a fryer and serve with sliced lemon and aioli.