beef recipe

Spring Rolls


  • 12 Spring roll or wonton wrappers, 12.5 cm square
  • Peanut oil or vegetable oil for frying
  • 30g bean sprouds
  • 2 Shallots
  • 1 tablespoon soy sauce
  • 125 g pork mince
  • 1/4 small cabbage, chopped thin
  • 1 tablespoon cornflower
  • 1 teaspoon seasame oil
  • 1/2 teaspoon garlic


  1. To make filling, place pork, sprouts, cabbage, shallots, cornflour, soy sauce and sesame oil in a bowl and mix to combine.
  2. Place a tablespoon of filling in the middle of each wrapper, fold one corner over filling, then tuck in the sides and roll up. Seal with water.
  3. Heat oil in a large saucepan or wok, until a cube of bread browns in 50 seconds, and cook a few spring rolls at a time for 3-4 mins or until golden.
  4. Drain on paper towel and serve.

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