Thick and fat spring rolls filled with moist and tender braised beef and a variety of herbs. Seasoned with oyster sauce and hoisin sauce, the spring rolls are subtly sweet and ultra savory. The addition of toasted sesame seeds add a surprising crunch and nutty fragrance.
The thing about these spring rolls is that you can make them fat and thick because the meat is already cooked. They are fried not to cook the filling but to make the wrapper crisp and to meld together all the flavors in the filling. So, with each bite, you get a huge amount of meat, herbs, flavors and textures guaranteed to make your taste buds very happy.
For a background on this recipe, please see the previous post.
- 2 c. of chopped braised beef brisket
- about 20 onion leaves
- 1 to 2 red onions
- 2 finger chilies
- 3 to 4 sprigs of holy basil
- a small bunch of cilantro
- 1 heaping tbsp. of hoisin sauce
- 1 heaping tbsp. of oyster sauce
- a drizzle of sesame seed oil
- 2 tbsps. of toasted sesame seeds
- 1 egg, beaten
- about 12 spring roll wrappers
- about 2 c. of vegetable cooking oil for frying
- For best results, slice the braised beef brisket while cold.
- Then, cut the slices into thin strips and then into small cubes. Alternatively, just roughly chop the meat.
- Place the meat in a bowl. Add the hoisin sauce and oyster sauce. Stir.
- Prepare the herbs and chilies. Finely slice the onion leaves and chilies. Pick the basil leaves and roughly chop. Roughly chop the cilantro — leaves and stems — as well.
- Chop the red onions. Depending on the size of your onions, you may need one or two.
- Add the greens to the meat. Throw in the sesame seeds too.
- Drizzle in the sesame seed oil and half of the beaten egg, and mix. Taste the mixture and add more hoisin or oyster sauce, or both, if needed.
- Start heating the cooking oil in a wok or frying pan.
- Separate the spring roll wrappers.
- Assemble your spring rolls, using the remaining beaten egg to seal the edges (click here for a step-by-step guide on wrapping spring rolls).
- When the oil emits fine wisps of smoke, start frying the spring rolls in batches. Make sure that you don’t overcrowd the pan so that the temperature of the oil does not drop tremendously. If the oil temperature drops, you’ll get greasy spring rolls. Seriously, the key to non-greasy spring rolls is to have the oil at the right temperature. That way, the wrapper immediately hardens instead of getting soaked.
- You may cut the spring rolls in halves before serving.
- These spring rolls are so tasty that they don’t need any dipping sauce at all.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4