Beef Spring Rolls

Ingredients

• Mushrooms

  White, raw

  6 slice or 36g

• Rice noodles

  Dry

  2 oz or 57g

• Cabbage

  Raw

  6 leaf, large or 198g

• Carrots

  Raw

  1 medium or 61g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Ginger root

  Raw

  1 slices or 2g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Beansprouts

  Sainsbury's

  2 ½ oz or 71g

• Peanuts

  All types, raw

  3 tbsp or 27g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Oyster sauce

  Ready-to-serve

  2 tbsp or 36g

• Cornstarch

  1 tbsp or 8g

• Wonton wrappers

  (includes egg roll wrappers)

  16 wrapper, eggroll or 512g

• Sunflower oil

  Linoleic (less than 60%)

  4 cup or 872g

• Sweet Chili Sauce

  May Ploy - Walmart

  1 serving or 30g

• Ground beef

  80% lean meat / 20% fat, raw

  100g

Directions

1. Put your mushrooms in a medium-sized bowl, cover with hot water and leave for 10 minutes, or until soft. Meanwhile, place the noodles in a large bowl, cover with boiling water and leave for 1 minute. Drain, rinse under cold water, then set aside.
2. For the filling, put the cabbage, carrot, white part of the spring onion, ginger, chilli and herbs in a large bowl along with the rice noodles. Add the sesame oil, beansprouts, peanuts, soy and oyster sauces, and mix well. When they’re ready, drain the mushrooms, then chop them and stir into the filling. Season to taste
3. In a small bowl, blend the cornstarch and 2 tablespoons of cold water
4. Next, lay one spring-roll wrapper, smooth-side down, on a clean surface as a diamond shape, with one corner pointing down towards you then place another wrapper on top (the extra thickness will stop the rolls from breaking open while cooking).
5. Spoon 2 tablespoons of the filling on the bottom corner of the double wrapper. Brush each corner with the cornstarch mixture, then start rolling up from the bottom. When the filling is covered, pull the corners in from each side (to seal the ends as you go). Continue rolling until the filling is tightly covered, then press to seal the top corner
6. Lay the finished roll on a large baking tray and cover with a damp tea towel. Continue until you’ve filled all the wrappers
7. Heat the groundnut oil in a large wok or saucepan over a medium heat. To check whether the oil is ready, drop in a piece of potato; it should sizzle and start to turn golden. In small batches, carefully lower the spring rolls into the oil and deep-fry for 2–3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper
8. Serve with the sweet chilli sauce and sliced spring-onion tops