Vietnamese Beef Spring Rolls
Ingredients
- Ingredients
- 20 Spring roll dough sheet
- 4 ozs Glass noodles (instant)
- 3 ozs Green cabbage
- 1 small carrot
- 2 garlic cloves
- 2 Tbsps sesame oil
- 8 ozs Ground meat
- 1 Tbsp sugar
- 3 Tbsps Oyster sauce
- 1 egg white
- vegetable oil (for frying)
Preparation steps
Thaw the spring roll wrappers. Meanwhile, soak the glass noodles in hot water for about 10 minutes then drain and cut into smaller pieces with scissors. Rinse and trim the cabbage and cut into fine strips. Peel the carrots, cut into thin slices, then cut crosswise into thin strips. Peel the garlic and chop finely.
Heat the sesame oil in a pan or wok, and stir-fry the meat for about 3 minutes over high heat, until crumbly. Add the cabbage, carrots, garlic and glass noodles. Add the sugar and oyster sauce and continue to cook for about 3 minutes over medium heat, then set aside and let cool.
Lay out the sheets of dough. Place 1-2 tablespoons of the filling in the middle of each dough sheet, turn in the sides and roll up firmly. Wrap each roll in a second sheet of pastry. Brush the end of each roll with beaten egg white and press firmly to seal.
Heat the frying oil in a saucepan or wok. Fry the spring rolls in portions in the hot oil for 2-3 minutes. Drain on paper towels and keep the finished spring rolls warm in the oven. Arrange the spring rolls on plates and serve.
