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Beef Spring Rolls



Prep Time


Cook Time



250 gbeef mince
50 gbean thread noodles
1medium carrot, grated coarsely
1 tbspgrated ginger
4spring onions, finely chopped
2 tsplight soy sauce
20spring roll pastry sheets (20cm square)
Extra soy sauce to serve


1Place noodles in large bowl. Cover with boiling water and stand for 10 minutes. Drain well.
2Combine beef, noodles, carrot, ginger, spring onions and soy.
3Moisten edges of spring roll wrappers and place on board in a diamond shape with one corner facing you.
4Place 25g beef mixture on edge of spring roll wrapper. Roll up tightly, folding ends in to form a rectangular roll approx. 12cm long.
5Place oil in large deep pan to a depth of approx. 3cm. Heat over moderately high heat. Test as described below before frying.
6Fry spring rolls a few at a time for 6 8 minutes, turning once, until golden brown and crispy.
7Drain on absorbent paper. Serve immediately with small bowl of soy sauce for dipping.
8Recipe note: For best results test oil with a small piece of bread before frying spring rolls. The bread should sizzle immediately and begin to brown within one minute.


Serve with light soy sauce.

Recipe suggessions based on what you have in your fridge.

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