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Spring roll

Spring roll

12 pcs Spring roll sheet
150 g Ground Beef
100 g Onion
80 g Carrots
1 tbsp Vegetable oil
15 g Corn starch
1 tbsp Water
½ Whisked egg
Some frying oil

Seasoning:
2 tbsp Curry powder
2 tbsp Jiafan rice wine
1 tbsp Ketchup
½ tsp Sugar

Wash the onion and carrot and cut into dices finely. Mix the corn starch and water.

Heat wok with oil, stir fry the onion dices for 30 seconds, then add in carrots and ground beef.

Add in rice wine, curry powder, and prepared corn starch mixture, stir, then add in the rest of seasonings. Continue stirring until all the ingredients are well combined and cooked.

Place one spring roll sheet on flat surface, add some stuffing on center and roll the sheet from the bottom corner to the central, cover all stuffing. Then left and right, roll the packed materials "upwards" until well rolled.

Place 6 spring rolls on a serving plate. Stuck the upper edge of the rest of rolls by whisked egg, finish packing steps. Heat wok with plenty of oil, fry until golden or light brown, dish up and serve.