Beef spring rolls

Beef spring rolls



Prep Time


Cook Time



250 g beef mince

50 g bean thread noodles

1 medium carrot, grated coarsely

1 tbsp grated ginger

4 spring onions, finely chopped

2 tsp light soy sauce

20 spring roll pastry sheets (20cm square)

Extra soy sauce to serve


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