Braised beef and herbs spring rolls is a delectable dish that can be eaten as an appetizer, main course or side. I like the way the herbs add more taste to the flavorful meat. Since the dish is tasty in itself, there is no need to serve it with sauce.
12 spring roll wrappers
2 cups braised beef brisket, shredded or chopped
20 onion leaves
2 red onions, minced
2 green chilis
3 to 4 sprigs of holy basil
a small bunch of cilantro
1 heaping tablespoon of hoisin sauce
1 heaping tablespoon of oyster sauce
1 tablespoon of sesame oil
2 tablespoons toasted sesame seeds
1 egg, beaten
2 cups vegetable cooking oil for frying
Place the beef in a large bowl and then add the hoisin sauce and oyster sauce.
Chop the onion leaves, chili, basil and cilantro. Place them in the bowl with the beef. Add the onions chili and sesame seeds. After, stir in half of the beaten egg and the sesame oil. Mix well. Season it with salt and pepper. Add more hoisin or oyster sauce if needed.
Get a spring roll wrapper and spoon some filling over it. Roll it and then seal the edges with the remaining beaten egg. Repeat this with the remaining spring roll wrappers.
Heat the oil in a medium sized frying pan until it is hot. Fry the spring rolls in batches for 2-3 minutes or until they are golden brown. Do not overcrowd them in the pan. Place the cooked spring rolls in a colander or plate lined with paper towels to drain the excess oil. Serve on a platter or with rice.
Photo Courtesy Of: ACaDeMiK