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Beef Spring Rolls



  • 1.

    Finely shred the carrot, celery, chillies, spring onion and half the herbs.

  • 2.

    Combine all the sauces and pour half over the chopped vegetables then mix in the minced beef. The remainder of sauce mix will become the dipping sauce.

  • 3.

    Add bean sprouts, water chestnuts and bamboo shoots, and massage the spring roll filling until its well mixed.

  • 4.

    Place a small amount of mix onto the spring roll pastry and roll it up then seal with egg wash.

  • 5.

    Deep fry at 180 degrees until golden and crispy.

  • 6.

    Serve with the remaining herbs, lettuce and dipping sauce.


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Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Beef Spring Rolls.


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