8 slices back bacon, cut in half
225g/8oz cod fillet or any white fish, cut into 16 chunks
4 button mushrooms, cut into 16 slices
2 stalks spring onion, cut into 16 4cm/1½in lengths
1 small bunch coriander
4 small red chillies, cut into thin julienne strips
16 spring roll pastry (available frozen from your local Chinese supermarket), defrost before use
oil for deep-frying
Place a chunk of fish, a slice of mushroom, spring onion, coriander and chilli on one end of each piece of bacon. Roll up tightly.
Place the bacon roll diagonally across the spring roll pastry. Fold in ends and roll up in an envelope shape.
Secure the roll with a cocktail stick.
Deep fry bacon rolls in hot oil until golden brown and cooked through, about three minutes. Do not have oil too hot or the rolls will brown before cooked through.
Drain on kitchen towel.
Remove cocktail stick from each roll.
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