serves
4-6
prep
20 minutes
cook
25 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • Cooking
PG
series • Cooking
PG
Ingredients
- 2 tbsp vegetable oil, plus 4 cups (1 litre) for deep-frying
- 400 g beef mince
- 2 garlic cloves, crushed
- 2 cups shredded carrot (shredded with a julienne peeler)
- 2 cups shredded cabbage
- 1 cup (250 ml) water
- 2-3 tsp salt (to taste)
- 2 tsp white pepper
- ⅓ cup cornflour, plus 1 tsp mixed with 1 tbsp water for the slurry
- 20 spring roll wrappers
- Sweet and sour sauce, to serve
Chilling time: 1 hour
Instructions
- Heat 2 tbsp of oil in a large wok over high heat. Add the beef mince and garlic to the pan and stir-fry until the mince is broken up and changes colour. Add the carrot, cabbage and water, then stir-fry until the vegetables have wilted. Season to taste with the salt and white pepper.
- Remove the pan from the heat, then drain the excess liquid from the pan into a small bowl. Stir ⅓ cup cornflour through the reserved liquid from the pan and mix well to dissolve. Return the cornflour mixture to the beef mince, mix to combine, then transfer to a large bowl. Cover with plastic wrap, then refrigerate for 1 hour before using.
- Once the mixture is chilled, place a spring roll wrapper onto a clean, flat work surface. In a small bowl, combine 1 tsp cornflour with 1 tbsp water to make a slurry. Place 2 spoonfuls of the prepared filling into the centre of the wrapper, leaving a 5 cm border around the filling. Fold one corner towards the filling, then fold the left and right sides in towards the filling, then roll the wrapper like a cigar. Seal the edges using the cornflour slurry and fold to enclose completely. Repeat with remaining filling and spring roll wrappers, then transfer the rolled spring rolls onto a large plate, ready to fry.
- Heat the 4 cups oil for deep-frying in a small saucepan or wok over medium-high heat. Deep-fry the spring rolls in batches, turning occasionally, until golden and crisp. Use tongs to transfer the spring rolls to a plate or tray lined with paper towels to absorb any excess oil. Repeat until all the springs rolls are fried.
- Serve the spring rolls with sweet and sour sauce for dipping.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
