Crispy Beef Spring Rolls

These crispy beef spring rolls really do have it all. They’re easy to make, don’t take too long, and are super delicious! Enjoy them for your lunch, dinner or as a snack. This particularly recipe involves shallow frying them in a fry pan. You can bake them if you prefer - preheat the oven to 200˚C and bake for 15-20 minutes or until golden (you might need to turn them half way through so they cook evenly on each side).

Makes 12 spring rolls


Ingredients

1 medium sized carrot

2 spring onions

1/2 cup cabbage (70g)

2 cloves garlic

250g beef mince

1 tbsp soy sauce or tamari

1 tbsp hoisin sauce

12 sheets of spring roll pastry (these can be found in the frozen pastry section of your local supermarket or any Asian supermarket)

Method

  1. Prepare your veggies: grate the carrot, thinly slice the spring onions, shred or grate the cabbage (you should end up with about 1/2 cup), finely chop the garlic.

  2. In a medium sized fry pan, heat 1 tsp cooking oil, add the mince and cook, breaking up the mince as you go, until browned. This should take about 2 minutes.

  3. Remove the mince from the heat and drain any excess liquid. This is important because if your mixture is too wet, the spring rolls will become soggy!

  4. In a large bowl, combine all the vegetables, browned mince, soy sauce, hoisin sauce, a pinch of salt and a crack of pepper. Mix until well combined.

  5. Lay your first sheet of spring roll pastry in front of you so that one corner is directly in front of you (like a diamond shape).

  6. Place 1 heaped tbsp mixture about 2cm in from the corner closest to you. Make sure the mixture is packed closely together. Using your hands, fold the corner closest to you over the mixture and continue to tightly roll the mixture. Roll until you are about 3/4 towards the opposite end, then fold both the left and right corners in to the mixture. Continue rolling the mixture until you are 2cm from the corner. Dab some water on the corner and then finish rolling your spring roll. The water will help the pastry stick together.

7. Repeat with remaining mixture and pastry.

8. In a large frying pan, heat 1/4 cup cooking oil over high heat. Cook your spring rolls in batches for about 1 minute on each side until all sides are golden and crispy (you might need to add a dash more oil in between batches).

9. Remove from the heat and place the cooked spring rolls onto some paper towel - this will help to remove any excess oil. Repeat with remaining rolls.

10. Serve with sweet chilli sauce and enjoy!