Crispy Beef and Vegetable Spring Rolls with Sweet Chili Sauce
Servings: 8-10 spring rolls
Ingredients:
For the spring rolls:
- 1 package of spring roll wrappers (about 20-24 wrappers)
- 1/2 pound beef (sirloin or ribeye), thinly sliced
- 1/2 cup chopped carrots
- 1/2 cup chopped bean sprouts
- 1/2 cup chopped cabbage
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce (optional)
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Vegetable oil for frying
For the sweet chili sauce:
- 1 cup ketchup
- 1/2 cup sweet chili sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions:
- Prepare the filling: In a large bowl, combine the sliced beef, chopped carrots, bean sprouts, cabbage, garlic, soy sauce, oyster sauce (if using), and sesame oil. Mix well until all the ingredients are evenly coated.
- Assemble the spring rolls: Lay a spring roll wrapper on a clean surface with one corner pointing towards you. Place about 1/4 cup of the beef and vegetable mixture in the center of the wrapper. Brush the edges with a little water. Fold the bottom corner over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder. Repeat with the remaining wrappers and filling.
- Fry the spring rolls: Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat. When the oil is hot, add a few spring rolls to the skillet (do not overcrowd). Fry the spring rolls until they are golden brown and crispy, about 2-3 minutes on each side. Repeat with the remaining spring rolls.
- Make the sweet chili sauce: In a small saucepan, combine the ketchup, sweet chili sauce, rice vinegar, honey, grated ginger, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it cook for about 5 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt and pepper to taste.
- Serve: Serve the crispy spring rolls warm with the sweet chili sauce for dipping. You can also garnish with chopped green onions, sesame seeds, and/or crushed peanuts for added flavor and texture.
Picture:
[Image of Crispy Beef and Vegetable Spring Rolls with Sweet Chili Sauce]
A mouthwatering plate of crispy spring rolls, served with a side of creamy sweet chili sauce. The spring rolls are filled with tender beef and crunchy vegetables, while the sweet chili sauce adds a tangy and slightly spicy kick. Perfect for snacking or as an appetizer for your next gathering!
Tips and Variations:
- For a crisper exterior, you can chill the spring rolls in the refrigerator for about 30 minutes before frying.
- If you prefer a lighter coating, you can bake the spring rolls in a preheated oven at 400°F (200°C) for about 10-12 minutes, or until crispy and golden brown.
- You can also add other ingredients to the filling, such as chopped scallions, grated zucchini, or sliced mushrooms.
- For a spicier sweet chili sauce, you can add more red pepper flakes or use hot sauce like sriracha.
- You can make the sweet chili sauce ahead of time and store it in the refrigerator for up to 2 weeks.
