Make Ahead and Freeze - Beef Spring Rolls (Baked)
Created by foodiegal on December 9, 2012
- Servings: 24
- Prep Time: 20m
- Cook Time: 20m
- Recipe #7608
Ingredients
- 2 pounds lean ground beef
- 4 green onions, sliced
- 3 to 4 cloves of garlic, minced
- 2 carrots, grated
- 1 tablespoon minced fresh gingerroot
- 3/4 cup water chestnuts, diced
- 1/3 cup hoisin sause
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoon cornstarch
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper (optional)
- 24 egg roll wrappers
How to Make
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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.
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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.
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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.
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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.
Nutritional Facts
- 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