| Time | Servings | Difficulty |
|---|---|---|
| 00:40 | 1 | Average |
Introduction
To share
Korean spring rolls are made with ground beef, vegetables and delicately flavored with sesame. The dough used is a samosa dough, it is very thin and crispy when fried. They are very different from spring rolls that we are more used to but are just as tasty.
1 portion corresponds to 15 spring rolls.
The extra thing:
- Find my Korean recipes
- Using pieces of beef (lodging, rib dish or chuck) and chopping them at home gives more flavor
- Make the meat and vegetable preparation the day before so that it is very cold and easier to handle
- Serve with salad
Ingredients
| 250g ground beef | |
| 2 carrot | |
| 1/4 Chinese cabbage | |
| 3 clove of garlic | |
| 4cm ginger | |
| 2 tbsp sunflower oil | |
| 1 tbsp sesame oil | |
| 1 tbsp sriracha sauce selon le goût car c’est pimenté | |
| 4 tbsp salty soy sauce | |
| 1 tbsp brown sugar | |
| 1 tsp black pepper powder | |
| 15 samosa sheets | |
| frying oil | |
|
Sauce
|
|
| 5 cl salty soy sauce | |
| 1 tbsp golden sesame | |
| 1 tsp sriracha sauce optionnel et selon le goût |
Instructions
|
1
|
Peel and coarsely chop the garlic, carrots and ginger.
Pour them into the bowl of a blender with the Chinese cabbage, chop and set aside. |
|
2
|
Pour the oils into a wok and bring to high heat. Add the chopped vegetables and cook for about 5 minutes, stirring regularly.
Stir in ground beef, Sriracha sauce, soy sauce, brown sugar and pepper. Mix well. When the beef is cooked, set it aside and let it cool. |
|
3
|
Shape the spring rolls and roll them tightly. Renew until exhausted. Set aside time to heat the frying oil.
|
|
4
|
Heat the frying oil (180°C).
Prepare the sauce by mixing the soy sauce, sriracha sauce and sesame seeds. Reserve the sauce. |
|
5
|
Fry the spring rolls in hot oil until golden brown (this takes about 5 min).
To serve. |
