Spring rolls are popular traditional Chinese snacks and appetizers.
These mini beef spring rolls are not entirely different from the vegetable spring rolls post I shared with you guys early this year. That video is ten minutes long and now with my continuous growth in video editing, I must admit it wasn’t my best but it did guide most if not all of you in learning how to make them.
Talk about an after school snack for the little ones or even for a picnic or any other get together you can think of, these snacks are not only delicious, but have a very crunchy texture on the outside especially enjoyed while still hot and depending on your filling/stuffing, it could be sweet or savory. Whatever rocks your boat, darling go with it.
Making “Mini beef spring rolls“
Prep time: 15 mins Cook time: 15 mins Total time: 30 mins
Yields: 24 pieces
Serves: 4 pax
- Cooked minced beef
- spring roll sheets
- Binding paste: – flour + water
- 2 cups of vegetable cooking oil
Important tools used:
- Serviettes /paper towels – damp
- heat proof spatula
- saucepan / sufuria
Step 1: Folding the spring rolls
Peel off each spring roll from the bundle of sheets, and cover the un-used ones with a damp towel to help them not dry out. Take a piece of the square sheet place it flat on a board of counter top. Rotate the square to look like a diamond shape. On the tip that is facing you, place a tablespoon of your stuffing/filling near the tip. Take that tip, fold it over the filling, and firmly tuck it in, and roll it once and tightly away from you. Apply some binding paste on the right side of the rolled sheet and fold it towards the left and repeat for the opposite side. You will have formed something like the shape of an envelop. The remaining triangle, generously apply the binding paste, and continue to roll away from you to seal everything together. Watch the video to guide you. Pile them well, and cover with a damp towel. This will help them not dry out.
Step 2: Fry them – 1 min per batch of 5 rolls.
Over medium high heat, fry the spring rolls for a min per a batch of 5 rolls until golden brown. Place them in a container aligned with paper towels to drip off excess oil.
Step 3: Serve with your favorite sauce.
The sauce used here is simple. Just a combination of mayonnaise and ketchup.
What other snacks and appetizers would you like me to tackle on your behalf?
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