Footy Frank Spring Rolls

Serves makes 12 spring rolls

Time 20 minutes

Ingredients

1 x 375g pack footy franks

12 large rice paper roll wrappers

1 cup canola oil, for shallow fry

¼ cup white sesame seeds

¼ cup black sesame seeds

¼ cup kewpie mayo

¼ cup sweet soy sauce

1 sheet nori, cut into small strips

Method

Remove footy franks from the pack and cut them in half to make 12 franks.

Working one at a time, dip the rice paper wrapper into a bowl of warm water for 10 seconds until soft. Place onto a clean bench or chopping board. Place one frank at the bottom of the rice paper, fold the edges inwards and roll to cover.

Mix white and black sesame seeds on a plate. Roll the spring rolls in the sesame seeds to coat. Set aside on a tray. Repeat with remaining franks until you have 12 wrapped spring rolls.

Heat oil in a heavy-based frying pan over medium heat. When oil is hot, fry the spring rolls for 4-5 minutes, turning regularly until crispy and golden all over.

Place spring rolls onto a serving plate, drizzle with kewpie and sweet soy and sprinkle with nori strips.