Make Ahead and Freeze - Beef Spring Rolls (Baked)
Recipe: #7608
December 09, 2012
Categories: Snacks, Ground Beef, Baby Shower, Fathers Day, Game/Sports Day, Mothers Day, Oven Bake, Beef Dinner, Ground Beef Dinner, more
"The beef mixture is enough for 24 egg rolls, if you desire you can use half of the mixture and freeze the rest for another time, or fill the wrappers then freeze"
Ingredients
Nutritional
- Serving Size: 1 (74.8 g)
- Calories 111.6
- Total Fat - 6.2 g
- Saturated Fat - 2.2 g
- Cholesterol - 33.6 mg
- Sodium - 44.8 mg
- Total Carbohydrate - 3.3 g
- Dietary Fiber - 0.5 g
- Sugars - 1.3 g
- Protein - 10.2 g
- Calcium - 11.4 mg
- Iron - 1.2 mg
- Vitamin C - 2.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Cook beef in nonstick skillet over medium-high heat, breaking up with a wooden spoon, until no longer pink, about 6-8 minutes; drain. Add onions, garlic, ginger, carrots and water chestnuts — cook over medium heat until onions are softened, about 3-4 minutes.
Step 2
Whisk together hoisin sauce, soy sauce, 1/4 cup water, cornstarch and pepper. Pour into pan and cook stirring until combined and slightly thickened. Season with cayenne pepper if you like.
Step 3
Prepare 24 square egg roll wrappers. Forming 1 roll at a time, place wrap on work surface. Brush edges with water. Spoon 1/4 cup of the beef mixture on bottom third, leaving 1/2-inch borders around filling. Fold in 2 ends slightly and roll up.
Step 4
Bake, refrigerate or freeze. To bake (from fresh or frozen): place rolls, seam side down, on lightly oiled baking sheet then brush lightly with vegetable oil. Bake in preheated 350°F oven 20 minutes or until golden.
Tips
No special items needed.