These were quick to make, tasted delicious with spicey tomato & Thai sweet chili sauce! Yum!
500 g beef, pork or chicken mince, 1 large sliced onion, 1 cup grated carrot, ¼ cabbage shredded, 1 tbsp curry powder, 1 tsp chicken stock powder. Spring roll pastry sheets.
Pre cook carrot and cabbage until a little wilted but not fully cooked. Brown onion in 1 tablespoon oil in frypan, add curry powder and stir until fragrant. Add mince and stir until cooked. Add carrot and cabbage and mix together. Add chicken stock powder and stir through. Cool the mixture. Taste - add salt and pepper if needed. It should be a dry mix otherwise it will not cook well and will make the spring roll wrappers to soggy. Place a heaped tablespoon of the mixture onto the spring roll wrapper and roll up. Seal with a little water or egg wash. Don't overfill as you want nice crunchy spring rolls!
Deep or shallow fry until golden. Drain on kitchen paper. Serve with your favourite sauce. Enjoy!
Pre cook carrot and cabbage until a little wilted but not fully cooked. Brown onion in 1 tablespoon oil in frypan, add curry powder and stir until fragrant. Add mince and stir until cooked. Add carrot and cabbage and mix together. Add chicken stock powder and stir through. Cool the mixture. Taste - add salt and pepper if needed. It should be a dry mix otherwise it will not cook well and will make the spring roll wrappers to soggy. Place a heaped tablespoon of the mixture onto the spring roll wrapper and roll up. Seal with a little water or egg wash. Don't overfill as you want nice crunchy spring rolls!
Deep or shallow fry until golden. Drain on kitchen paper. Serve with your favourite sauce. Enjoy!
Always a favourite
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