Making your own fried spring rolls is not a daunting task. It’s fun, and you can make the whole family help fill them up and roll!
Fried meat spring rolls are common in Asian cuisines, and there are a multitude of versions to choose from. Vegetables, meat, fresh, fried, sweet… the list goes on and on. This is one of the basic versions of the meat spring rolls that’s easy to do. The kids can fill and roll while the adults man the deep-fryer.
Fried beef and pork spring roll recipe
Yields 20 spring rolls
- 1 potato, peeled and quartered
- 9 ounces ground pork
- 9 ounces ground beef
- 1 small carrot, chopped finely
- 1 stalk celery, chopped finely
- 1 onion, chopped finely
- 1 egg
- 1 tablespoon soy sauce
- 20 spring roll wrappers (square or round are both fine)
- Peanut oil (or any oil with high smoke point that is good for deep-frying like safflower, canola or sunflower oil)
- Bring a small pot of water to a boil. When it boils, add some salt and the potatoes. Cook the potatoes until they are tender, about 15-20 minutes. Drain then mash the potatoes. Let the potatoes cool down.
- In a large bowl, mix the pork, beef, carrot, celery, onion, potato, egg, soy sauce, salt and pepper. Mix well until the mixture becomes compact. To give it a taste test, get a spoonful of the meat mixture, roll it into a ball and saute it in a saucepan with hot oil.
- Prepare the work area with the following: A clean dish where the spring rolls will be prepared, a little bowl of water for wetting the tips of the fingers to seal the wrappers, the meat mixture and the separated spring roll wrappers.
- Get one spring roll wrapper and lay it on the dish. Get about a tablespoonful of the meat mixture and put it on the wrapper at the end closest to you. Fold both sides of the wrapper then roll away from you . At the end of the wrapper, seal it by dabbing some water using your fingers. Repeat process with the rest of the ingredients.
- Fill up a deep-fryer or a thick-bottomed pan with high sides with a lot of oil. When the oil reaches the right temperature, between 340 to 375 degrees F, drop the spring rolls in the hot oil until they become golden brown and crunchy. Do not overcrowd the pot. If you don’t have a thermometer, dip a wooden skewer or the handle of a wooden spoon in the oil. When it starts to bubble continuously then the temperature is right.
- When the spring rolls are cooked, strain them and put them on a plate with paper towels to absorb the excess oil.