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Braised Beef and Herbs Spring Rolls

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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.

 

Serves 4

Ingredients:

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

Fresh Spring Rolls

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This is my version of fresh Vietnamese spring rolls. The original one uses pickled cabbages, carrots and chili. I prefer using pickled green papaya instead. It also makes a good vegetarian dish, replace the meat and shrimp with tofu. You can also fry it if you want to.

 

Ingredients:

Pickled green papaya

Lettuce, torn

1/4 lb. Shrimp, peeled

1/2 lb. Pork loin, sliced thinly

2 tablespoons vegetable oil

1 teaspoon garlic, minced

1 teaspoon Chicken powder

Rice paper

 

For the sauce:

4 tablespoons fish sauce

1/2 teaspoon chili

1/2 garlic

1/4 teaspoon sugar

1 teaspoon lemon

 

In a small skillet, heat the oil under medium heat. Add the garlic and fry the pork for 5 minutes or until it is brown. After, add the shrimp and cook it for another 5 minutes or until it turns pink. Season it with chicken powder.

Place some water in a big bowl. Using your hand, wet both sides of a piece of rice paper. Cut another piece of rice paper in half. Soak it briefly in water and put it on top of the other rice paper. Place 1 cup of lettuce on the rice paper, 1/4 cup of pickled green papaya and then add the pork. Roll it halfway and fold the sides. Place the shrimp and roll it. Repeat the process until the ingredients are finished. Serve immediately with the sauce.

 

Photo Courtesy Of: Urban Safari