Mystique bacon rolls


  • 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

Preparation method

  1. 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.

  2. Place the bacon roll diagonally across the spring roll pastry. Fold in ends and roll up in an envelope shape.

  3. Secure the roll with a cocktail stick.

  4. 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.

  5. Drain on kitchen towel.

  6. Remove cocktail stick from each roll.

Less than 30 mins preparation time

Less than 10 mins cooking time

Makes 16 rolls

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 8 August

James Martin presents with help from top chefs Mark Sargeant and Ross Shonhan.

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