Beef Spring Rolls

Beef Spring Rolls Recipe from China - Savory and Delicious

Region / culture: China | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Beef Spring Rolls are a delightful fusion of savory flavors and crisp textures, wrapped in a golden, crunchy exterior. This recipe brings together the rich taste of ground beef, the softness of bean thread noodles, and the freshness of vegetables, all seasoned perfectly with soy sauce and ginger. Ideal for appetizers, snacks, or even a light meal, these spring rolls are sure to be a hit at any gathering.

History

The concept of spring rolls originated in China and has been a part of Asian cuisine for centuries. Initially, they were a seasonal food consumed during the spring, made from the fresh vegetables that the season brought. Over time, the recipe evolved and spread across Asia, with each region adding its own twist. The beef spring roll, with its hearty filling, is a more modern adaptation that caters to diverse palates, combining traditional techniques with ingredients that appeal to a global audience.

Ingredients

250 g of ground beef
50 g of bean thread noodles
1 medium carrot, coarsely grated
1 tbsp of grated ginger
4 spring onions, finely chopped
10 tsp of soy sauce (dark or light), reserving 5 tsp for dipping
20 spring roll pastry sheets

How to prepare

Place the noodles in a large bowl. Cover them with boiling water and let them stand for 10 minutes. Drain them well.
Combine the beef, noodles, carrot, ginger, spring onions, and soy sauce.
Moisten the edges of the spring roll wrappers and place them on a board in a diamond shape with one corner facing you.
Place 25 g of the beef mixture on the edge of the spring roll wrapper. Roll it up tightly, folding the ends to form a rectangular roll approximately 12 cm long.
Place oil in a large, deep pan to a depth of approximately 3 cm. Heat it over moderately high heat. Test the temperature as described below before frying.
Fry the spring rolls a few at a time for 6 – 8 minutes, turning them once, until they are golden brown and crispy.
Drain them on absorbent paper. Serve them immediately with a small bowl of soy sauce for dipping, as well as over white rice.

Variations

1. Chicken Spring Rolls: Substitute ground chicken for beef for a lighter version.
2. Vegetarian Spring Rolls: Use tofu or a mix of mushrooms instead of beef for a vegetarian option.
3. Spicy Spring Rolls: Add chopped chili or a teaspoon of chili sauce to the filling for a kick.

Cooking Tips & Tricks

1. Ensure the bean thread noodles are well-drained to prevent soggy spring rolls.

2. Grate the carrot coarsely to add texture to the filling.

3. When rolling, make sure the filling is tightly packed to prevent the rolls from falling apart during frying.

4. Fry the spring rolls in batches to maintain the oil temperature, ensuring each one is evenly golden and crispy.

5. Use a thermometer to check the oil temperature, aiming for around 350°F (175°C) for the best results.

Serving Suggestions

Serve the beef spring rolls hot with a side of soy sauce for dipping. They pair well with a light salad or a bowl of steamed rice for a more filling meal. For a refreshing contrast, consider a cucumber or a green papaya salad.

Cooking Techniques

Deep-frying is the traditional method for cooking spring rolls, giving them their characteristic crispiness. However, for a healthier option, you can bake them in the oven at 400°F (200°C) until golden brown, or use an air fryer if available.

Ingredient Substitutions

1. Rice paper wrappers can be used instead of spring roll pastry sheets for a gluten-free option.

2. Tamari sauce can replace soy sauce for a gluten-free and slightly richer flavor.

3. Vermicelli noodles can be used in place of bean thread noodles if preferred.

Make Ahead Tips

The filling can be prepared a day in advance and stored in the refrigerator. The spring rolls can also be rolled and kept under a damp cloth in the fridge for a few hours before frying.

Presentation Ideas

Serve the spring rolls on a platter with a bowl of soy sauce in the center for dipping. Garnish with fresh herbs like cilantro or mint for a pop of color and freshness.

Pairing Recommendations

A light, crisp white wine or a cold beer complements the flavors of the beef spring rolls well. Non-alcoholic options include iced green tea or a lemongrass-infused sparkling water.

Storage and Reheating Instructions

Store leftover spring rolls in an airtight container in the refrigerator for up to two days. Reheat in the oven or air fryer to maintain crispiness. Avoid microwaving as it can make the pastry soggy.

Nutrition Information

Calories per serving

A single serving of beef spring rolls (two rolls per serving) contains approximately 200-250 calories. The exact number can vary based on the size of the rolls and the specific ingredients used.

Carbohydrates

Each serving of beef spring rolls contains approximately 20-25 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the spring roll pastry sheets and the bean thread noodles. Carbohydrates are essential for energy, so these spring rolls can provide a quick boost.

Fats

The fat content in beef spring rolls primarily comes from the ground beef and the oil used for frying. On average, each serving may contain about 10-15 grams of fat, depending on the leanness of the beef and the amount of oil absorbed during frying. Using lean ground beef and draining the rolls well on absorbent paper can help reduce the fat content.

Proteins

Beef spring rolls are a good source of protein, thanks to the ground beef and bean thread noodles. Each serving can provide approximately 15-20 grams of protein, which is essential for muscle repair and growth.

Vitamins and minerals

These spring rolls offer a variety of vitamins and minerals, particularly from the carrots and spring onions. Carrots are a great source of vitamin A, while spring onions provide vitamin C and K. Together, they contribute to immune function, vision health, and blood clotting.

Alergens

Common allergens in this recipe include soy (from the soy sauce) and gluten (from the spring roll pastry sheets). Individuals with allergies or sensitivities to these ingredients should seek suitable substitutions.

Summary

Beef spring rolls are a balanced dish, offering carbohydrates for energy, proteins for muscle health, and fats in moderation. They also provide essential vitamins and minerals from the vegetables. However, they should be enjoyed in moderation due to their calorie and fat content, especially when fried.

Summary

Beef Spring Rolls are a versatile and delicious option for any occasion, blending the rich flavors of beef and vegetables with the crispiness of fried pastry. With options for customization and tips for making ahead, they can easily be adapted to suit any taste or dietary requirement. Whether served as an appetizer or a main dish, they're sure to be a crowd-pleaser.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Beef Spring Rolls. It was a warm summer day, and I was visiting my dear friend Mrs. Wong, who was known for her exquisite cooking skills. As soon as I walked into her kitchen, I was greeted by the tantalizing aroma of sizzling beef and fragrant spices.

Mrs. Wong beckoned me over to the stove, where she was busy preparing a batch of Beef Spring Rolls. She explained to me that this was a traditional Chinese dish that was typically served during special occasions and celebrations. The combination of tender beef, crisp vegetables, and savory seasonings wrapped in a delicate spring roll wrapper was truly a culinary masterpiece.

As I watched Mrs. Wong work her magic in the kitchen, I couldn't help but be mesmerized by her skill and expertise. She moved with such grace and precision, effortlessly flipping the beef in the wok and expertly rolling the spring rolls with practiced hands. I knew right then and there that I had to learn how to make this dish for myself.

After sampling a freshly fried Beef Spring Roll, I begged Mrs. Wong to teach me her recipe. She smiled warmly and agreed, happy to pass on her knowledge to a willing student. We spent the rest of the afternoon in her kitchen, with Mrs. Wong patiently guiding me through each step of the cooking process.

I learned that the key to making delicious Beef Spring Rolls lies in the quality of the ingredients and the careful balance of flavors. Mrs. Wong showed me how to marinate the beef in a mixture of soy sauce, ginger, garlic, and sesame oil, allowing it to soak up all the delicious seasonings before stir-frying it to perfection.

Next, we prepared the filling for the spring rolls by combining shredded cabbage, carrots, and bean sprouts with the cooked beef. Mrs. Wong emphasized the importance of using fresh, crisp vegetables to give the dish a satisfying crunch and a burst of color.

As we assembled the spring rolls, Mrs. Wong taught me the art of rolling them tightly and sealing them with a mixture of flour and water. She explained that this step was crucial to prevent the filling from spilling out during the frying process. With her guidance, I quickly mastered the technique and soon had a tray full of neatly rolled spring rolls ready for frying.

The final step in making Beef Spring Rolls was to fry them until golden brown and crispy. Mrs. Wong showed me how to heat the oil to the perfect temperature and carefully lower the spring rolls into the hot oil, watching them sizzle and bubble as they cooked to perfection.

As we sat down to enjoy our homemade Beef Spring Rolls, I couldn't help but feel a sense of pride and accomplishment. The dish was everything I had hoped for – tender beef, crunchy vegetables, and a burst of savory flavors that danced on my taste buds. I knew that I had Mrs. Wong to thank for teaching me this wonderful recipe and for inspiring me to continue exploring the world of cooking.

Since that fateful day in Mrs. Wong's kitchen, I have made Beef Spring Rolls countless times, each batch better than the last. I have shared the recipe with friends and family, passing on the knowledge that was once generously given to me. I am grateful for the culinary journey that led me to this delicious dish, and I will always treasure the memories of learning to make it with Mrs. Wong by my side.