Alive and Cooking

Beef Spring Rolls

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2 litres canola oil (for deep frying)
1 pack large spring roll pastry
200g bean sprouts
1 can water chestnuts, chopped
1 can bamboo shoots, chopped
1 carrot
1/2 bunch spring onion
1 stick celery
1 egg (for egg wash)
1 long red chilli
500g minced beef
1/2 bunch Vietnamese mint, coriander, basil and dill
50 ml. Each of sweet chilli sauce, sweet soy sauce, white vinegar. Light olive oil
2 tbsp of fish sauce
Half an iceberg


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 till 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 till golden and crispy

6. Serve with the remaining herbs, lettuce and dipping sauce.

Beef Spring Rolls