Haggis Spring Rolls

by Jimmy Lee from ‘Jimmy’s Smoking Wok’ (Meze Publishing)

photography: Naomi Vance

Back in 2022, Burns Night happened to be in the same week as Chinese New Year. My good friend Nick Kwek, from BBC’s The Travel Show, came to the restaurant with his crew and I made these winners to celebrate both occasions. With a weekly viewership of 70 million, it’s no wonder I started getting messages from all round the world, from the Netherlands to Singapore, after the episode aired! 

Prep time: 15 minutes  

Cooking time: 10 minutes  

Serves 4 

Ingredients

1 tbsp vegetable oil

1 clove of garlic, minced  

100g haggis 

50ml water

8 spring roll wrappers (20x20cm)

1 spring onion, sliced into 3cm lengths 

2 carrots, julienned

50g beansprouts 

1 egg, beaten

500ml vegetable oil, for deep frying

Method  

Wok on. Add the oil and turn to a medium heat.

Stir fry the garlic for 10 seconds.

Add the haggis and stir fry for 30 seconds until it breaks up. 

Add the water and wok fry for 1 minute until the haggis is mince-like. 

Set aside. 

Take a spring roll wrapper with a corner pointed towards you.

Place a handful of spring onion, carrot, and beansprouts 3cm from the bottom corner. 

Place some cooked haggis on top of the vegetables.

Bring the bottom corner up and tuck it underneath the filling.

Fold the left and right corners into the centre. 

Roll tightly to the top corner to form the classic spring roll shape.

Glue and seal with a brush of beaten egg. 

Repeat with all the spring roll wrappers.

Wok on.

Fill the wok with enough oil to deep fry and turn to a medium-high heat.

Deep fry each roll for 6 minutes, turning partway through, until golden-brown.

Serve.

Drinks tasted on air, alongside the dish: