Spring Rolls
Spring rolls are a delightful appetizer.
Servings: 3 servings
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.