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Description Edit

Make these ahead of time and freeze in a single layer. Deep-fry the beef spring rolls when ready to serve. With crispy taste and beefy flavor, every fried roll is red-hot, crunchy fun!

Beef Spring Rolls

Ingredients Edit

  • 250 g. ground beef
  • 50 g. bean thread noodles
  • 1 medium carrot, grated coarsely
  • 1 tbsp. grated ginger
  • 4 spring onions, finely chopped
  • 10 tsp. soy sauce, dark or light only, reserving 5 teaspoons for dipping
  • 20 spring roll pastry sheets

Directions Edit

  1. Place noodles in large bowl. Cover with boiling water and stand for 10 minutes. Drain well.
  2. Combine beef, noodles, carrot, ginger, spring onions, and soy sauce.
  3. Moisten edges of spring roll wrappers and place on board in a diamond shape with one corner facing you.
  4. Place 25 grams beef mixture on edge of the spring roll wrapper. Roll up tightly, just folding ends to form a rectangular roll approximately 12 cm long.
  5. Place oil in large, deep pan to a depth of approx. 3 cm. Heat over moderately high heat. Test as described below before frying.
  6. Fry spring rolls a few at a time for 6 – 8 minutes, turning once, until golden brown and crispy.
  7. Drain on absorbent paper. Serve immediately with the small bowl of soy sauce for dipping, as well as over white rice.

Videos Edit

How to Cook Beef Spring Rolls

How to Cook Beef Spring Rolls