Spring rolls known as ‘Chun Juan ‘ in Chinese, are eaten during Chinese New Year as a symbol of wealth and prosperity. They look like gold bars.
Chinese style braised beef strips
2 tbsp vegetable oil
500g Meat Box prime beef strips
1 red onion, finely sliced
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
2 tbsp soy sauce
3 tbsp hoi sin sauce
1 tbsp sweet chilli sauce
800mls gravy stock (800g water mixed with 60g Bisto gravy granules)
Pre heat the oven to 140c
Heat up the oil in a large sauce pan or wok, add the onions, garlic and ginger and cook for 2 minutes, then add the beef and mix well. Continue to cook for 3 minutes.
Add the soy, hoi sin and sweet chilli sauce, cook for 1 minute more.
Add the Bisto gravy and bring to a simmer for 2 minutes, pour into an oven proof baking dish, cover and place in the oven at 140c for 1 ½ hours or until the meat is very tender.
Remove from the oven and allow to cool.
The beef mixture works very well when added to a stir fry or mixed Chinese noodles.
Spring Rolls – makes 10
1 tbsp ground nut oil or vegetable plus extra for deep frying
250g braised beef – see recipe above
1 medium red onion, thinly sliced
1 pepper, cut into strips
1 carrot, cut into strips
2 large spring onions, sliced lengthways
1 packet of baby sweetcorn, blanched and slice in half
100g small broccoli florettes, blanched and cut into quarters
20 ready made large spring roll wrappers, available from Asian supermarkets
3 tbsp water
2 tbsp cornflour
Heat a wok until hot, add the ground nut oil, then add red onion, pepper and carrot, stir fry for 1 minute.
Reduce the heat to medium and add the baby sweetcorn, broccoli and cook for 20 seconds. Season with salt and pepper and optional pinch of 5 spice powder if you like. Set aside to cool.
Assemble the dish
Lay 2 spring roll wrappers one on top of each other (the extra thickness will prevent the spring roll from breaking when in the fryer).
Spoon 2 tablespoons of the filling into the centre of the wrappers and add 3 strips of beef on top, brush each corner of the wrapper with the cornflour mixture, then wrap up the spring roll nice and tight. Repeat with the remaining spring roll wrappers and filling.
Heat the fryer to 180c carefully lower the spring rolls in small batches and cook until golden brown.
Remove with a slotted spoon and drain on kitchen paper.
Transfer the spring rolls onto a plate and serve with a selection of dips.