Crispy beef spring rolls: Great starters and snacks for a holiday. Image by jcomp on Freepik
Crispy beef spring rolls: Great starters and snacks for a holiday
Whether you’re in the mood for a great road trip snack or braai day starter, these crispy beef spring rolls will always be welcome.
Crispy beef spring rolls: Great starters and snacks for a holiday. Image by jcomp on Freepik
Every get-together with friends needs to be a full celebration and that also means courses of food. One of the best ways to start is with something that you can eat with your hands but also packs a big flavour punch while staying light. Our crispy beef spring rolls are golden cones of goodness that aren’t just great for parties, but great road trip food for the holidays. You can also get creative with the recipe so that they can be a little different each time.
Crispy beef spring rolls tips
Spring rolls are wrapped in flaky pastry made from rice and are super golden and crunchy when fried. The simple beef recipe can be used for many different fried goodies. You can get spring roll sheets from most grocery stores or you nearest Asian food market. You can get creative by adding some chili to your mince mixture or make your own sweet chili sauce for dipping. Serve with a green salad if this is your main meal.
ALSO READ: Crunchy fried crab balls recipe
Whether you’re in the mood for a great road trip snack or braai day starter, these crispy beef spring rolls will always be welcome.
Crispy beef spring rolls recipe
Course: Main, SnackCuisine: AsianDifficulty: EasyServings
14
spring rollsPrep time
20
minutesCooking time
30
minutesTotal time
50
minutesIngredients
14 14 spring roll sheets of 21.5 cm
- For the filling
1 tsp 1 corn starch
½ tsp ½ sugar
2 tsp 2 soy sauce
¼ tsp ¼ white pepper powder
225 g 225 minced beef
20 g 20 dry shiitake, soak in hot water until soften & then thinly sliced into strips
100 g 100 cabbage, thinly sliced
1 medium 1 carrot, thinly sliced
30 g 30 spring onion, chopped
2 cloves 2 garlic, grated
1.5 cm 1.5 fresh ginger, grated
2 tbsp 2 oyster sauce
- For the slurry
1 tbsp 1 corn starch
1 tbsp 1 water
- Extra
sweet chili sauce
Method
- For the filling
- Into a bowl, add in corn starch, sugar, soy sauce and white pepper powder. Mix well and then add in minced beef. Mix until well combined, cover the bowl with a cling film and chill in the fridge for 30 minutes.
- Heat some oil in a pan on medium high heat. Add in chilled beef and cook until it’s fully cooked, breaking it into small pieces as you go. Transfer into a bowl and set aside.
- Heat some oil in the same pot. Add in grated garlic, ginger and cook until they turn golden brown. Then add in all the veggies, mix well and continue cooking until they’re soft but not soggy. The bottom of the pan needs to always be dry.
- Add in reserved meat together with oyster sauce and mix everything well for a few seconds. Cool completely before using.
- Assembly
- Prepare the corn starch slurry by mixing both ingredients together. Set aside.
- Take a piece of spring roll sheet and place it in front of you with 1 corner pointing at you. Take 1 tablespoon of filling and place it at the bottom corner. Roll tightly until the middle of the sheet. Fold left and right side into the middle at a 90º angle.
- Continue folding until almost the end. Paint some slurry glue on the sheet and continue rolling until the end. Place in a tray. Continue with the rest.
- Frying
- Heat abundance of oil in a pan on medium heat. Oil is ready when you place a chopstick standing in the oil and there are bubbles forming around it.
- Place a few spring rolls at a time into the oil. Fry until golden brown, turning them frequently for even color.
- Place them on a plate with kitchen paper to absorb the excess oil. Continue with the rest.
Notes
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