Baked Beef Spring Rolls
These awesome appetizers start off with a delicious ground beef base mixture that you can also use to make a simple stir-fry recipe (see Cook's Notes).
30 Minutes
These awesome appetizers start off with a delicious ground beef base mixture that you can also use to make a simple stir-fry recipe (see Cook's Notes).
Cook beef in non-stick skillet over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger root, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.
Whisk together hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper in small bowl. Pour into pan and cook, stirring until combined and slightly thickened. Remove from heat.
Forming 1 roll at a time, place egg roll wrapper on work surface; brush edges with water. Spoon 1/4 cup (50 mL) cooked beef mixture on bottom third, leaving 1/2-inch (1 cm) borders around filling; roll in 2 ends slightly and roll up. Bake, refrigerate or freeze.
To bake (from fresh or frozen): Place rolls seam side down, on lightly oiled baking sheet; brush lightly with vegetable oil. Bake in 350°F (180°C) oven 20 minutes or until golden.
Cook's Notes 1: You can prepare the beef mixture in advance, dividing it into portions and freezing for up to 3 months. Then, when having a get-together, just thaw some to make into appetizers.
Cook's Notes 2: You can make a quick supper stir-fry using half the batch of cooked beef mixture: In large nonstick skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat. Add 3 cups trimmed cut green beans and 1 sweet red pepper cut into strips; stir-fry briefly. Add 2 tbsp (30 mL) water; cover and steam until tender-crisp, about 3 minutes. Add 3 cups (750 mL) cooked beef mixture; cook, stirring, for 3 minutes or until hot. Serve over noodles, sprinkled with peanuts (if desired). Makes 6 main or 12 starter courses.
An excellent source of Iron (28% DV)and Zinc (79% DV).
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