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Spring Rolls

Created by Stacey
This spring rolls use spring roll pastry instead of egg roll wrappers. You can usually find it at your local Asian market. This recipe makes 24 Spring Rolls
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Ingredients
  

  • Spring Roll Pastry
  • ½ lb Browned Ground Beef ground chicken or turkey will work here as well
  • 2 T Cabbage
  • Maifun Rice Sticks
  • 1 Carrot Julienned
  • 1 t Sesame Oil
  • 1 t Soy Sauce
  • 1 t Rice Vinegar
  • ¼ t Garlic Powder
  • ¼ t Ground Ginger
  • 1/8 t Salt
  • 1/8 t Pepper
  • Water

Instructions
 

  • In a bowl season the ground beef with salt, pepper, ginger, garlic, sesame oil, rice vinegar, and soy sauce
  • Rehydrate one section of the rice sticks in a pot of warm water
  • Once your rice sticks are rehydrated cut them into smaller pieces
  • Add the ingredients to a bowl and stir to combine
  • Place the spring roll pastry on the cutting board
  • Add 2 T of the ground beef mixture to the spring roll pastry
  • Fold up the bottom of the wrapper, then fold in the sides and roll it up leaving a triangle at the top
  • Brush water onto the triangle piece and finish rolling, sealing the edges of the triangle to the egg roll.
  • Set on a parchment lined baking sheet
  • Once you have rolled all your spring rolls, either cook fresh or freeze.
  • To freeze , place the spring rolls onto a parchment paper lined baking sheet making sure the spring rolls are not touching.
  • Once the spring rolls have frozen solid, place into a freezer bag.
  • If you are cooking these fresh either fry in a pan of oil until the spring rolls are browned on both sides or Air Fry at 400 degrees for 8-10 minutes flipping the spring rolls at the 5-minute mark.
  • If you are cooking these from frozen, thaw on the counter for 30 minutes OR air fry at 325 for 3 minutes then bump up the temperature to 400 and cook for 8-10 more minutes, flipping halfway through the cooking time.
  • Allow to cool slightly and enjoy!