Baked Beef Spring Rolls

MAKES 24 Servings - PREP TIME 45 min - COOK TIME 30 min - TOTAL TIME 1 hr 15 min

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Ingredients

• 2 lb (1 kg) Van Osch Farms Ground Beef

• 4 green onions, sliced

• 2 cloves garlic, minced

• 1 tbsp (15 mL) minced ginger root

• 2 carrots, grated

• ¾ cup (175 mL) chopped water chestnuts

• ⅓ cup (75 mL) hoisin sauce

• ¼ cup (50 mL) soy sauce

• 2 tbsp (30 mL) cornstarch

• ½ tsp (2 mL) pepper

• 24 egg roll wrappers
  

Directions:

1. Cook beef in non-stick skillet over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger root, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.

2. Whisk together hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper in small bowl. Pour into pan and cook, stirring until combined and slightly thickened. Remove from heat.

3. Forming 1 roll at a time, place egg roll wrapper on work surface; brush edges with water. Spoon 1/4 cup (50 mL) cooked beef mixture on bottom third, leaving 1/2-inch (1 cm) borders around filling; roll in 2 ends slightly and roll up. Bake, refrigerate or freeze.

4. To bake (from fresh or frozen): Place rolls seam side down, on lightly oiled baking sheet; brush lightly with vegetable oil. Bake in 350°F (180°C) oven 20 minutes or until golden.

For the original recipe, click here.