Made this for football Sunday and it was a huge hit! No leftovers!
Ingredients:
12 egg roll wrappers
1 pound ground beef
2 cups shredded cabbage
1 cup shredded carrots
4 thinly sliced green onions
2 cloves minced garlic
1 tablespoon finely grated ginger
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 tablespoon cornstarch
2 tablespoons water
Vegetable oil for frying
Instructions:
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Heat a skillet or wok over medium-high heat. Fry the pork until no longer pink, breaking it up as you go.
Add cabbage, carrots, green onions, garlic and ginger to the pork. Stir-fry for 3-4 minutes, until the vegetables are softened.
Stir in soy sauce, oyster sauce, sesame oil and white pepper. Cook for 2 minutes more, then remove from heat and let cool.
Mix cornstarch and water together to form a paste to seal the sheets.
Place filling on each sheet, fold, tuck in sides, roll up tightly and seal with paste.
Heat oil to 350°F (175°C). Fry spring rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
Variations and tips:
For a vegetarian version, use tofu or shiitake mushrooms.
Add Chinese five-spice powder for extra flavor.
For a healthier version, bake the spring rolls instead of frying them.
Make sure the filling is not too moist so the sheets don’t get mushy.
The rolling technique requires some practice, but it contributes to the perfect crunchy effect.
Treat yourself to these homemade spring rolls, a culinary expression of tradition and creativity. Whether you are an experienced cook or a novice, making spring rolls is as rewarding as enjoying them. Enjoy the harmonious blend of flavors and textures that make this dish a timeless classic.
Enjoy!