Recipe for Beef spring rolls


  • For Filling
  • 250 gms meat, minecd
  • Half head white cabbage, halved, cut into thin strips
  • 1 small onion, finely chopped
  • Pepper, freshly ground, Soya sauce
  • For Batter
  • 125 ml egg white
  • 400 ml water
  • 300 gms flour
  • Salt, to taste
  • For Coating
  • 4 egg yolks
  • 4 tbsp corn flour

Cooking Directions

Batter: Combine the egg white, water, flour & a pinch of salt. If the batter is too thick, add water.
Spread an even layer of a little batter into a heated, oiled pan.

Fry until the pancake’s surface begins to dry. Don’t turn over.

Remove from the pan.

Filling: Quickly cook the cabbage in lightly salted water.

Drain, plunge in cold water & drain again.

Fry the onion gently in oil, adding the minced meat & cabbage.

Season with salt, pepper & soya sauce. Leave to cool.

Coating: Mix the egg yolks with the corn flour.

Spread the filling on the uncooked
side of the pancakes.

Fold in the ends slightly and then brush with the egg mixture.

Roll up & set aside for 10 minutes before deep frying.

(Drain the rolls well on kitchen paper.)Serve with soya sauce.

Beef spring rolls Photos

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