/ck/ - Food & Cooking

>Beef Spring Rolls

Would recommend a kitchen spider if you're deep frying in a large pot, helps with fishing them out.

2 tablespoons oil + deep frying oil, I use vegetable for both
2 garlic cloves, chopped
12 onion, chopped
1 lb ground beef
2 medium carrots, chopped
2 tablespoons soy sauce
1 beef bouillon
salt & fresh ground pepper
25 pieces spring roll wrappers

1 tablespoon cornstarch
14 cup water (to seal rolls)

Heat skillet and add 2 tbsp of oil. Saute onions and garlic until onions are translucent. Add ground beef, cook until no longer pink; separate it into bits as it cooks. Add carrots, beef bouillon, and soy sauce. S+P to taste. When mixture is cooked, drain excess oil and cool. Separate the spring roll wrappers while you wait for it to cool. Mix 1/4 cup of water and the tablespoon of cornstarch together.

Put about 1 - 2 tbsp in the bottom center of the wrapper (See image for folding instructions). Seal all edges by dipping finger in water/corn starch mixture and putting on the wrap where you would like to seal it, usually in step 2 and step 4 of the image. It will act as a glue. ((This part is a bit difficult to explain without showing the person physically, hopefully it makes sense. Wrapping instructions will also generally be on the back of spring roll packages)). It's common to freeze any extras at this step.

Heat oil in large pot to 350F (enough to deep fry). Add 6 - 8 rolls at a time, flipping them occasionally. Once golden brown all around, remove from pot and place onto paper towels. Let cool and serve with sweet and sour sauce.