Fried Rice Paper Spring Rolls with Beef

Fried Rice Paper Spring Rolls with Beef

30 min
Medium
1 serv.
398 g / 1 serv.

Rating

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Description

Crispy Asian rolls with a juicy filling of ground beef, glass noodles and Korean carrots. Served with teriyaki sauce and sesame.

  1. Pour boiling water over the glass noodles and let stand for 5-7 minutes, then drain and cut into small pieces with scissors.
  2. Finely chop the green onion.
  3. Fry the ground beef in a dry pan until cooked through, breaking up lumps with a spatula, 5-7 minutes.
  4. Mix the fried beef, prepared glass noodles, Korean carrots and green onion in a bowl.
  5. Soak a rice paper sheet in warm water for 5-10 seconds until elastic.
  6. Place the sheet on a work surface and put about half of the filling in the center.
  7. Fold the spring roll: first cover the filling with the bottom edge, then fold in the sides and roll tightly.
  8. Repeat with the second sheet and remaining filling.
  9. Heat sunflower oil in a saucepan to 170-180°C (340-355°F).
  10. Carefully lower the spring rolls into the hot oil and fry for 3-4 minutes until golden brown, turning occasionally.
  11. Place the finished rolls on a paper towel to remove excess oil.
  12. Drizzle the rolls with teriyaki sauce and sprinkle with sesame seeds. Serve hot.
812
204 kcal / 100 g
kcal
28.2 g
7.1 g / 100 g
Protein
39.2 g
9.8 g / 100 g
Carbohydrates
61.3 g
15.4 g / 100 g
Fats