Beef Vegetable W/ Deep Fried Spring Roll Recipe

Cook the Rice

In a pot, add 2 cups of rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.

Prepare the Beef

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add minced garlic and ginger, sauté for 1 minute.

Add Vegetables

Add sliced beef to the skillet and cook until browned. Then add bell pepper, carrot, broccoli, and onion. Stir-fry for about 5-7 minutes until vegetables are tender.

Season the Stir-Fry

Pour in soy sauce, and season with salt and pepper to taste. Stir well to combine and cook for an additional 2-3 minutes.

Prepare the Filling

In a bowl, combine grated carrot, shredded cabbage, and chopped green onion. Season with salt to taste.

Wrap the Spring Rolls

Take a spring roll wrapper, place a small amount of the filling in the center, and fold the sides in, then roll tightly. Seal the edges with water.

Fry the Spring Rolls

In a deep pan, heat oil for frying. Fry the spring rolls in batches until golden brown and crispy. Drain on paper towels.