200 grams Minced beef
50 grams Bamboo shoot cut into small sticks
3 pcs Spring Onion sliced finely
2 pcs Carrot cut into small sticks
50 grams Green Bean boil, cut into 0,5 cm wide
2 cloves Garlic
1 tsp. Pepper to taste, Salt to taste
1 tsp. Sugar
1/4 tsp. Nutmeg grated
20 sheets Spring Roll Wrappers
1 pcs Onion chopped
2 pcs Egg whisked, take aside 3 table spoon for sealing
250 ml Vegetable oil for frying
It is possible to use shrimp or chicken as a filling instead of beef. If the bamboo shoots is not available, substitute with glass noodles or white cabbage (shredded).
Place in a wok, over medium heat, place four spoons of vegetable oil. Add garlic and stir fry until golden. Add minced beef. cook until changed the color. Add onion, bamboo shoot, carrot, and spring onion, stir-fry several minutes then add salt, pepper, sugar & nutmeg. Add beaten egg, stir several times. Remove from the heat and place into a bowl to cool.
Use single sheet of spring roll wrappers. Place on a sheet in front of you, on top of damp tea towel as they dry out easily. Place the spring roll wrapper with the corner towards you. Place two tablespoons of the filling close to the tip of the front corner; fold the corner over the filling, away from you. Roll mixture over again (twice).
Now, fold the right and left corners into the centre, making sure the ends overlap in the centre, and the filling is tight in the roll. Moisten remaining corner with egg white. make sure edges are well covered before folding onto roll. Deep-fry several at a time, turning over if necessary until golden (about 2 minutes). Serve with Peanut sauce or sweet chili dipping sauce.