Transform the familiar fried spring rolls into a delicious and unique fried dish, while still retaining the traditional flavor with TasteVN. Go to the kitchen to learn 2 simple ways to make beef cheese spring rolls and mushroom spring rolls right now.
1. Beef Cheese Spring Rolls
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Preparation
30 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Beef Cheese Spring Rolls Serves 4
Bacon 400 gr Mozzarella cheese 100 gr (stick form) Spring roll rice paper 400 gr Onion 1 bulb (diced) Minced beef 800 gr White sesame 1 tablespoon Pickled cucumber 2 fruits (diced) Ketchup 200 gr Mustard 100 gr Salt 2 teaspoons Ground pepper 1 teaspoon Cooking oil 600 ml
Ingredient Image
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How to Make Beef Cheese Spring Rolls
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Stir-fry the beef
Place a pan on the stove over high heat, and when the pan is hot, add 2 tablespoons of cooking oil.
Wait for the oil to heat up, then add all 800g of ground beef, along with 1 teaspoon of salt.
Stir the beef continuously until it is evenly cooked.
Tip: When stir-frying beef, do it over high heat and quickly to prevent the beef from releasing too much water, which would make the final product less crispy.Once the beef is cooked, transfer it to a large bowl.
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Stir-fry the bacon and onion
Place a pan on the stove over medium heat and add 2 tablespoons of cooking oil.
Wait for the oil to heat up, then add the diced bacon, stirring until it turns golden and releases its aroma. After that, transfer the bacon to a bowl, leaving the oil in the pan to stir-fry the onion.
Add the diced onion and stir-fry until it turns golden, then turn off the heat and transfer the onion to a bowl.
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Mix the spring roll filling
Gradually add the sautéed bacon and onion into the bowl of beef to start mixing the spring roll filling.
Next, add 2 diced pickled cucumbers, 1 tablespoon of sesame, 200g of ketchup, 100g of mustard, 1 teaspoon of salt, and finally, 1 teaspoon of pepper into the bowl.
Then, stir well so that the ingredients in the bowl combine into a homogeneous mixture.
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Spring Roll Wrapping
Lay the rice paper on a flat surface like a cutting board or a large plate to begin wrapping the spring rolls.
Put a sufficient amount of filling (about 2 – 3 tablespoons) in the center of the rice paper.
Place a stick of cheese about 2 – 3 fingers long in the middle of the filling. Add a little more filling evenly on top of the cheese stick.
Use a brush to spread a thin layer of cooking oil around the rice paper.
Tip: Spreading oil on the rice paper will help it stick together and not come apart while frying.Start rolling the spring rolls by folding the two sides towards each other, then lift the bottom edge of the rice paper up and roll tightly until there is no excess rice paper left.
Small Tip: You can roll the spring rolls in this way or in another way, as long as they look nice and ensure that the filling does not spill out during frying.
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Frying the Spring Rolls
Place a pan on the stove and set the heat to high, wait for the pan to heat up, then pour in a lot of cooking oil (about 500ml) to prepare for frying the spring rolls. Once the oil is hot, gradually add the spring rolls to fry.
Small Tip:- It is best to fry in deep oil so that the spring rolls become evenly golden and crispier.
- You should only fry a maximum of 3 – 4 at a time to avoid the spring rolls sticking together.
Once the spring rolls are golden brown, take them out to avoid overcooking. Remove the spring rolls and place them on paper towels to absorb any excess oil.
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Final Product
And now you have completed the delicious and unique cheese spring rolls. Cheese spring rolls served with chili sauce, ketchup, or sweet and sour fish sauce are all extremely tasty!
2. Beef mushroom spring rolls
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Preparation
30 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Beef and Mushroom Spring Rolls Serves 4
Ground beef 225 gr Spring roll wrappers 100 gr Dried shiitake mushrooms 15 gr Sugar 1/2 tablespoon Soy sauce 2 tablespoons Onion 30 gr Ground pepper 1/2 teaspoon Cabbage 150 gr Minced garlic 2 cloves Minced ginger 1 teaspoon Cooking oil 500 ml Oyster sauce 1 tablespoon Cornstarch 1 tablespoon
How to Choose Good Ingredients
How to choose good dried shiitake mushrooms
- Since this is a type of dried mushroom, you should choose ones that are firm, not broken, bright in color, and without white mold spots. If unsure, look for reputable suppliers to purchase mushrooms, to avoid the risk of buying toxic mushrooms.
- Choose mushrooms that are medium-sized, tightly curled, with a slightly yellow-brown color. Pay special attention; if you see pieces of mushrooms that are dark brown, you should not buy them, as they may be toxic mushrooms that can cause poisoning when consumed.
How to choose good cabbage
- Choose cabbage that is round in shape, firm and solid cabbage will be good cabbage.
- Opt for dark green cabbage, as it will be tastier than pale or white cabbage. Check the outer layer of the cabbage; if the cabbage has a shiny appearance, it will be tastier.
How to choose good carrots
- Choose carrots with firm skin, as this indicates they are fresh and new; avoid carrots that have soft skin.
- Opt for carrots that have a deep orange color, green tops and leaves, are not bruised, and the fresher the tops of the carrots, the better. Carrots with tops will retain their flavor and stay fresh longer.
- Do not choose overly large carrots, as medium-sized carrots are easier to prepare and taste better than large ones.
-800x450.jpg "2 simple ways to make spring rolls with beef, cheese, and unusual mushrooms 26")
How to make Beef and Mushroom Spring Rolls
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Mix marinating sauce
Put 1 tablespoon of cornstarch into a medium bowl to prepare the marinating sauce.
Add 2 tablespoons of soy sauce to the bowl of cornstarch, and add 1/2 teaspoon of ground pepper. Then mix well together to have a sauce mixture as shown.
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Marinating beef
Add 225g of minced beef to the sauce prepared earlier, mixing and mashing the meat so that it absorbs the sauce evenly.
Wrap it with plastic wrap and place it in the refrigerator for about 30 minutes.
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Preparing dried shiitake mushrooms
Soak the dried shiitake mushrooms in water for 15 minutes until they soften.
Proper way to prepare dried shiitake mushrooms
You can choose any preparation method based on your cooking time:
- Method 1 (soaking): Soak the mushrooms in water for about 1 – 2 hours, then rinse with clean water and drain before cooking. To make the mushrooms expand faster, you can soak them in warm water at 60 – 80 degrees Celsius for 7 – 10 minutes.
- Method 2 (boiling mushrooms): Rinse the mushrooms briefly in clean water, then boil them in a pot of boiling water for about 3 – 5 minutes.
Note: Regardless of the preparation method, you should gently rub them by hand to clean off all dirt, then squeeze out the water and let them drain before cooking!
See more: How to prepare dried shiitake mushrooms.
After soaking the mushrooms, squeeze out the soaking water, pressing firmly to ensure the mushrooms are really dry. Proceed to cut the mushrooms into small strands as shown in the picture.
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Preparing other ingredients
Cabbage is washed clean and sliced thinly, then rinsed again with water and separated into small strands by hand.
The onion is peeled, washed clean, and then sliced thinly.
Carrots, after being peeled, are washed clean and cut into strands as shown in the picture.
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Stir-fried beef
Place the pan on the stove over high heat, add about 2 tablespoons of cooking oil to stir-fry the beef.
When the oil is hot, add all the beef from earlier. Stir-fry while using a spoon to break the meat into separate pieces.
Stir-fry until the beef is fully cooked, then transfer all the cooked beef to a bowl.
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Stir-fried mushrooms and vegetables
Place the pan on the stove over high heat, add another 2 tablespoons of cooking oil and wait for the oil to heat up, then add minced garlic and 1 teaspoon of minced ginger and stir until golden and fragrant.
Gradually add all the sliced cabbage, carrots, shiitake mushrooms, and onions into the pan, stirring until the vegetable mixture is cooked.
Tip: Stir-frying vegetables should be done over high heat to prevent the vegetables from releasing water, which would make the spring rolls soggy.
Add all the previously cooked beef to the vegetable mixture, add 1 tablespoon of oyster sauce and stir-fry together for about 1 – 2 minutes, then turn off the heat.
Transfer the stir-fried filling to a strainer to remove excess oil and water.
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Rolling the spring rolls
Spread the rice paper on a flat surface like a cutting board or a large plate to start rolling the spring rolls.
Place a suitable amount of filling (about 2 – 3 tablespoons) in the bottom corner of the rice paper.
Use your hands to roll tightly to the middle of the rice paper, then stop, gradually fold the two edges of the rice paper inward, and gently press with your hands to create creases.
Continue rolling evenly until the last edge, then brush a little cooking oil on the end of the rice paper and roll it up to ensure it sticks tightly and doesn’t come apart while frying.
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Frying the spring rolls
Place a pan on the stove and turn up the heat, wait for the pan to heat up, then add a lot of cooking oil (about 500ml) to prepare for frying the spring rolls. Once the oil is hot, gradually add the spring rolls to fry.
Tip:- It’s best to deep-fry so that the spring rolls will be evenly golden and crispier.
- You should only fry a maximum of 3 – 4 at a time to avoid them sticking together.
Fry the spring rolls until golden brown, avoiding overcooking. Take the spring rolls out and place them on paper towels to absorb the excess oil.
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Final Product
Thus, the beef and mushroom spring rolls are complete, and the fried spring rolls will be extremely crispy and delicious, especially when enjoyed with chili sauce and ketchup. Head to the kitchen and show off your skills right away!
How to Choose Fresh and Delicious Beef
- You can buy pre-ground beef or buy whole beef and grind it yourself.
- Choose beef with fine meat fibers, no sliminess, and no unpleasant odors. When touched, it should not feel too sticky on your hands.
- Fresh and delicious beef will have a bright red color, a fragrant beef smell, and the fat should be light yellow. Avoid beef that is dark red and has dark yellow fat, as that indicates old beef.
Tips for frying spring rolls crispy for a long time without burning
- Drain the filling through a sieve to reduce excess moisture left in the filling.
- Roll the spring rolls tightly so that they do not come apart while frying.
- Keep the spring rolls cold in the refrigerator for about 15 – 30 minutes before frying.
- Deep fry and do not fry too many at once to help the spring rolls become crispy and golden.
- When the spring rolls are just golden, take them out; do not let them overcook.
See more:
So you have completed 2 ways to make beef and cheese spring rolls with mushrooms that are unique and simple, it’s really easy, isn’t it? Quickly get in the kitchen and show your skills right away. Wish you success.
*Source of the recipe and reference images from the YouTube channel El Mundo Eats and Twisted.
