An Aussie twist on an old favourite.
Ingredients
- 500 g beef mince
- 1 tbs sesame oil
- 1 carrot grated
- 125 g canned corn drained
- 1/2 Spanish onion diced
- 24 rice paper sheets
- 1/2 tsp ground ginger
- 1/2 tsp lemon pepper seasoning
- 3 tsp sesame seeds
- 40 ml tamari sauce
- 1/2 cup dipping sauce
- 3 tbs vegetable oil
Method
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Step 1Heat a little sesame oil in a large frypan.
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Step 2Add beef and stir until browned, breaking down any lumps.
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Step 3Turn off heat.
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Step 4In a large bowl, mix carrot, corn and onion.
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Step 5Add spices and mix thoroughly.
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Step 6Add 20 mL tamari, mix again.
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Step 7Add beef, mix, add remaining tamari and mix again.
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Step 8Wet/soften, fill and roll rice paper according to packet instructions. Use no more than 1tablespoon of filling per roll.
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Step 9Heat vegetable oil in a frypan, enough to cover a third to a half the height of the rolls.
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Step 10When oil is hot, drop in spring rolls and turn a couple of times until browned.
Equipment
- 1 frying pan
- 1 bowl
Recipe Notes
I use McCormick's lemon and pepper seasoning and premium beef mince.
Soy sauce can substitute tamari.
Overfilling will cause the rolls to burst in the pan.
Use a splatter guard whilst frying to avoid burning yourself.
These are surprisingly good the next day, too! Time consuming, but worth it.
Use dipping sauce of choice e.g. sweet chilli, spicy macadamia, plum, soy, etc.
Tips to convert this recipe to cook in an air fryer
Prep as directed, spray with oil and cook until golden.
Recipe Reviews (3)
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