Thursday, June 12, 2008
BEEF AND CHEESE SPRING ROLLS
Spring roll wrappers
cheese (any kind of cheese)
2 spoon of oil
Chop finely the beef and cheese.
Wash and dice the garlic chives.
Heat the wok over medium-high to high heat.
When the oil is hot, add the garlic and stir-fry until aromatic.
Add the beef and oyster sauce.
Stir-fry until it's cooked through and finally add in the cheese, mix well. Set aside.
Clean out the wok. Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls.
Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with water or a cornstarch/water paste.
Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling.
Seal the top.Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes).
Remove with a slotted spoon and drain on paper towels.