1/3 cup rice bran oil or any cooking oil
1 brown onion, diced
2 cloves garlic, crushed, peeled, chopped
500g minced beef
350g green beans, topped, cut diagonally into 3cm
1 cup carrots, julienned
1 cup celery, thinly sliced
3 large potatoes, cut into 1cm cubes
40 mls soy sauce
3 tbs kecap manis (sweet soy sauce)
250g bean sprouts, ends trimmed
40 spring roll wrappers, thawed
Method: Makes 40
1. Heat 2 tbs. of oil in a large non-stick frying pan. Saute onion and garlic on medium-high heat for 2 minutes or until aromatic. Add minced beef, cook, stirring with a wooden spoon to break up mince, 3-5 minutes or until browned and cooked through. Add the beans, celery and carrots, cook, stirring occasionally for 2 minutes. Add the potatoes, soy sauce and sweet soy sauce. Cook for 1 minute stirring occasionally. Cover with a lid and cook on low heat for 5 minutes or until the potatoes are soft but firm. Add the bean sprout and cook for a further 1 minute. Add salt and pepper, to taste.
2. Transfer filling to a colander to drain all the juices and let cool.
3. Place 1 spring roll wrapper onto a flat surface with one corner pointing towards you. Place 2 tablespoonful of filling onto corner of wrapper. Fold corner over filling, then roll up firmly, folding edges in. Brush final corner with cold water to seal. Repeat with remaining wrappers and filling.
4. Heat remaining oil in a large frying pan. Cook spring rolls, in batches on medium-high heat for 3 to 4 minutes or until golden. Transfer to a wire rack with a slotted spoon. Serve with sweet chilli sauce or kecap manis.
There are so many variations of spring rolls. This is my version…
This dish is quick and easy to prepare. It can be enjoyed more when dipped in your favourite dipping sauce.
Spring rolls can be enjoyed as an appetizer, a snack, and a side dish. I like to dip it in my favourite spiced vinegar with chillies.