Crispy Beef Spring

Ingredients

Beef

• 1 teaspoon cornstarch
• ½ teaspoon sugar
• 1 tablespoon less sodium soy sauce
• ¼ teaspoon white pepper powder
• ½ lb minced beef

Veggies

• ½ cup sliced rehydrated dried shiitake
• 2 cup thinly sliced cabbage
• 1 cup julienned carrot
• ½ cup chopped spring onion
• 2 garlic cloves , grated
• ½ inch ginger , grated
• 2 tablespoon oyster sauce

Slurry Glue

• 2 tablespoon all-purpose flour
• 1 ½ tablespoon water

Others

• 14 pieces spring roll sheets of 10-inch (25cm) , thawed
• some sweet chili sauce , for dipping

Instructions

Beef

1. Add meat, cornstarch, white pepper, soy sauce, and sugar into a bowl. Mix well using a spatula and chill in the fridge for 30 minutes for the flavors to blend in.
2. Heat some oil in a pan and add the meat. Stir for a few minutes until it’s fully cooked, breaking it into small pieces as you go. Pour it into a plate and set aside.

Veggies

3. Heat the same pan with some oil and sautee minced garlic and ginger until they’re golden brown. Now add in the veggies and cook until they’re slightly soft, not soggy or mushed. Add back in the meat together with oyster sauce. Give everything one last mix. Cool the filling before using it. If you see it’s saucy then strain it in a colander to discard the sauce.

Slurry Glue

4. Add all-purpose flour and water into a bowl and mix well with a spoon to form a thick liquid. We’ll use it to glue our Chinese spring rolls so they don’t open when frying.

Assemble

5. We’re showing you how to roll spring rolls so they’re all the same size! Take a sheet of wrapper and put it on a clean working surface. Cover the rest of the wrappers with a damp cloth to prevent them from drying out. Fold the wrapper ⅓ in and place some filling on top. Fold both the left and right corners to the center. Roll the filling tightly, leaving the upper corner. Spread some slurry and continue folding it until the end.

Deep-fry

6. Heat a pot with abundant oil on medium heat. When it’s hot, slowly add in the spring rolls. Fry them for 5-8 minutes or until golden brown, flipping them now and then for even cooking. Place them on kitchen paper to absorb the excess oil. Serve these delicious Chinese spring rolls hot with some sweet and spicy sauce. Enjoy!

Air-fryer

7. Preheat the air-fryer to 400ºF (200ºC). Place the spring rolls in the air-fryer basket and spray them with some oil (we just used 3 to demonstrate). Air-fry for around 30 minutes until they’re golden brown, flipping them halfway through cooking time.

Oven

8. Preheat the oven to 430ºF (220ºC). Place the Chinese spring rolls in a tray lined with parchment paper and spray them with some oil (we just used 3 to demonstrate). Bake for around 30 minutes until they’re golden brown, flipping them halfway through cooking time.