John Myers
Spring Rolls with Ground Beef and Vegetables
The perfect spring rolls with ground beef and vegetables recipe with a picture and simple step-by-step instructions.
- Makes about 28 spring rolls
- 750 g Ground beef
- 250 g Leek rings
- 200 g Bean sprouts
- 100 g Red pepper strips
- 100 g Chinese cabbage strips
- 1 rote Chilischote
- 4 tbsp Peanut oil
- 2 tsp Salt
- 5 tbsp Light soy sauce
- 3 tbsp Sweet soy sauce
- 30 Piece / 25 * 25 cm 1 Packung Frühlingsteigblätter TK
- 1 Weißei
- 500 ml Peanut oil
- 1 bottle Sweet chili sauce
- Clean and wash the leek and cut into fine rings. Wash the soybeans and drain well. Clean and wash the peppers and cut into strips. Clean the Chinese cabbage and cut into strips. Clean / core the chilli pepper, wash and finely dice. Heat peanut oil (2 tbsp) in a large pan, fry the minced beef in it until crumbly and take out again. Add the peanut oil (2 tbsp) to the pan and stir-fry the vegetables (leek rings, bean sprouts, paprika strips, Chinese cabbage strips and chili pepper cubes). Season with light soy sauce (5 tbsp), sweet soy sauce (5 tbsp) and salt (2 tsp). Let everything simmer / cook for a few more minutes and then drain through a kitchen sieve so that the filling drains well before further processing. Let the spring roll puff pastry thaw in good time. Place the filling (2 tbsp) on 1 sheet each in the lower third. Brush the edges with white egg and fold / roll up into spring rolls and make approx. 28 pieces. Bake the spring rolls one after the other (4 pieces each) in a wok with hot peanut oil (2 cups) until golden-yellow, remove, drain on the wire rack and degrease on kitchen paper. Keep warm in the oven at 50 ° C until serving. Serve the spring rolls with the sweet chili sauce.
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