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Spring Rolls
If you’re looking for a Spring roll recipe full of flavour and absolutely delicious, look no further. This is it! Let’s be real: Who doesn’t love spring rolls? They’re crispy on the outside and packed with minced beef, sweet corn, caramelized onions, and parsley.
Together with your favourite hot sauce, soy sauce, and soda, this is literally one of the most perfect afternoon snacks. Today, we’re elevating the simple spring roll with bold flavours that’ll have your guests returning for more.
Ingredients
Spring Roll Wrappers, Beef mince or Chicken mince, Oyster sauce, Paprika powder, Salt, Ground black pepper, Onion, Green Bell pepper, Garlic cloves, Sweet corn, Parsley, Water, All purpose flour or Regular white flour
Using fresh ingredients for the springroll filling is vital to a delicious experience. Choose high-quality springroll wrappers such as Springhome. Oyster sauce, paprika powder, salt, and ground pepper form the foundation of the beef mince.
Sweet corn and green pepper add crunch and flavour. Fresh parsley adds freshness. Use All-purpose flour as the paste to glue the spring rolls together. You can substitute beef mince for chicken mince and shrimps, or make it entirely vegetarian with cubes of tofu and your favourite veggies!
Instructions
Prepare the Filling: Begin by heating the pan to medium heat and adding a tablespoon of oil. Add the chopped onions and sauté until they are caramelized, about three minutes. Add the garlic and repeat the process.
Add the minced beef and cook for ten minutes. Add the spices and oyster sauce. When the beef mince is browned, add the sweet corn, parsley, and green bell pepper.
Remove the pot from the heat and let it cool before assembling the spring rolls.
Separate the wrappers: If frozen, thaw the spring roll wrappers; it will take approximately twenty minutes out of the freezer for the spring roll wrappers to reach room temperature. Prepare a clean surface or use a plate. Gently peel the spring roll wrappers from the edges. High-quality spring roll wrappers, such as Spring Home, will peel easily.
Prepare the Paste: In a small bowl, add two teaspoons of flour and three tablespoons of water. The flour paste acts as a natural glue to seal the edges of the wrapper and ensure that the spring rolls are tightly sealed.
Roll the Spring rolls: Lay the spring roll wrapper in a diamond shape. If you use the small spring roll wrappers, use two teaspoons of ‘beef mince filling‘. Using a medium spring roll wrapper, use three tablespoons of ‘beef mince filling‘. Lastly, a large spring roll wrapper will use four tablespoons of filling.
Spread out three dots of flour paste on the top and bottom of the diamond shape. Fold the bottom corner of the wrapper over the mince filling and add a small drop of flour paste to the wrapper.
Add flour paste to the inside corners of the wrapper on the top and bottom corners. Press down to seal the corners. Fold the two side corners to create an envelope shape. Roll the spring roll wrapper tightly. Repeat with the remaining wrappers.
Fry to Perfection: Add an inch of vegetable oil in a frying pan on medium heat. Carefully place a few spring rolls on the pan. Lower the temperature to medium-low.
Fry the spring roll for three minutes on the thick side and two minutes on the thin side. Once the spring rolls have browned and turned crispy, turn them over. Remove the spring rolls from the oil and onto a plate lined with paper towels. Let them rest for a few minutes. Enjoy with your favorite hot sauce, a squeeze of lime juice, or soy sauce.
Expert Tips
You can make them ahead of time and freeze them. They can also be baked at 200°C for 15-20 minutes. At the halfway mark, turn them over. You can make a variety of different flavors. Consider a vegetarian option with a wide range of vegetables or a seafood option.
What to Serve with Spring rolls?
Serve with your favourite hot sauce or sweet chili sauce. Soy sauce and tobacco sauce also pair well. Another fantastic idea is to pair it with crunchy cucumber salad. For an Asian twist, serve it with a hot Pho or Tom Yum Goong soup.
How to Store Spring Rolls?
Store uncooked spring rolls in the freezer; they have a long shelf life and can last for more than three months. Make sure to add the spring rolls to a tray and pre-freeze for thirty minutes to one hour. Remove them from the freezer and add them to a freezer-proof packet.
If you skip this step, the spring rolls will be difficult to separate during frying. It will tear and compromise the exterior of the wrapper. Pre-freezing will ensure that the spring rolls do not stick together.
Spring rolls are a delightful appetizer.
Ingredients
- 450 grams Beef mince
- 30 Spring Roll sheets
Fillings
- 1 Onion tiny cubes
- 1 Bell pepper tiny cubes
- 9 Garlic cloves minced
- 1 cup Sweet corn
- 1 cup Fresh parsley leaves roughly chopped
Spices
- 4 tsp Oyster sauce
- 1 tsp Paprika powder
- 1 tsp Salt
- 1/2 tsp Ground black pepper
- 3 Tbsp Olive oil
- Sunflower oil to fry the spring rolls
Flour glue / flour paste
- 1 tsp Flour
- 2 Tbsp Water
Instructions
- Make the Filling: Preheat the wok on medium-high heat. Add two teaspoons of olive oil and the onion. Sauté the onion for 3 minutes or until golden brown. Add one teaspoon olive oil, garlic, and minced beef. Also add oyster sauce, paprika powder, salt, and ground black pepper. Cook the minced beef for 3 minutes while continuously stirring. Add the bell pepper and sweet corn to the wok, and cook for 10 minutes. Stir occasionally. After 10 minutes, the parsley will be added and cooked for one more minute on the lowest heat.
- Make the Paste: Add flour and water to a small bowl. Stir them well to create flour glue or flour paste.
- Fold the Spring Rolls: First, separate each sheet and lay them on a large plate. Take one sheet on another plate, in the form of a diamond. Scoop 2 teaspoons of cooked fillings and lay them in the centre. Over-filling can tear the pastry. Apply the flour glue on the marked areas. Fold the left corner of the spring roll pastry and apply the flour glue on the corner. Now, fold the right corner of the spring roll pastry and push down gently to stick the two corners together. Push down the four corners around the fillers. Take the bottom corner towards the top corner, leave some space, and push down to stick. Roll the filler part towards the top corner until it is closed.
- Fry the Spring Rolls: Prepare a pan to fry the spring rolls. Add about ¼ cup sunflower oil, preheat the pan on medium-low heat, and layer the spring rolls in a single layer. Lay down the thick side first, which will cook for 3 minutes. Then flip the spring rolls and cook for 2 minutes on the thin side. Make sure that the spring rolls do not touch each other while frying them.
- Serve: Squeeze the lime juice all over the spring rolls, and serve with soy or chili sauce.
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