Posted on November 29, 2008 11:55 AM
- 1 Tbs. oil
- 200g minced beef
- 2 small carrots coarsely grated
- 2 spring onions finely chopped
- 60g cabbage finely shredded
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- 1 small red capsicum cut into thin strips
- 2 cloves garlic crushed & chopped
- 1 Tsp. grated ginger
- 8 large spring roll wrappers / sheets filo pastry
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Heat oil in a wok and stir fry garlic and ginger until lightly brown.
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Add mince and cook over medium heat for 5 min or until mince is browned and almost all the liquid has evaporated. Remove mince and set aside.
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Place veggies in a large mixing bowl and combine thoroughly.
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Transfer to wok and stir-fry for 2 min.
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Now transfer the mince into the wok and mix the veggies and mince thoroughly. Remove from heat.
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Working one at a time, place spring roll wrapper diagonally on work surface. Place about ½ cup of mixture across front half of wrapper; fold the corner closest to you back over filling. Tuck in sides and roll up. Moisten corner with flour batter to seal.
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Fry the rolls 1 or 2 at a time in oil heated to medium heat.
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Serve with Soy sauce.
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