Better Than Take-out Spring Rolls

If you like spring rolls continue watching and you'll learn how easy it is to make them even better than at the Chinese restaurants. Super crunchy and delicious. Hi guys, welcome back to our channel. In case you're new here, my name is Marco and today I'm going to make beef spring rolls. So we will start by marinating the beef. I will start by adding some cornflour, sugar, white pepper powder, and soy sauce. I'll mix everything well and then I will incorporate the minced beef. Now that everything is well mixed, I'm going to incorporate the minced beef. I'm going to mix the minced beef well with all the marinating ingredients. Now I'm going to cover this bowl and take it to the fridge to marinate for half an hour. While the meat was marinating in the fridge, I prepared the rest of the ingredients and now I'm going to heat some oil in a pan. And once the oil is hot, I'm going to use medium to high heat. I'm going to add the minced beef that's been marinating and I'm going to cook it until it's fully cooked while breaking it as I go. I'm using medium-high heat because we want to create some caramelization in the meat that is all pure flavor. In case you didn't know, my wife, Bea, who appears here in many many videos, is from Asia, so we embrace and love lots of Asian food. This is the perfect dish to make now that Chinese New Year is approaching. Once it looks like this, we're going to turn off the fire and transfer this beef to another plate to cool off. And now on medium heat, I'm going to cook some grated ginger and grated garlic. The aroma when we're cooking garlic and ginger is unbelievable. I love it. When it looks golden brown like this, we're going to add the rest of the ingredients. I'm going to add cabbage, carrots, spring onion, and some dry shiitake that I rehydrated. I'm going to cook the veggies until they are soft, but not soggy. That is one of the tips for the spring rolls, not to be soggy later. The filling needs to be always dry. You need to have no liquid in the pan. So if you want to change for other veggies, think of veggies that don't release too much liquid. Like don't use zucchini in this one, for example. And that's one of the main reasons of why we use dry shiitake and not fresh mushrooms, because fresh mushrooms release a lot of liquid. When it looks like this, you can see all the veggies are soft, but they're not all mushy and soggy, and you can see the pan is very dry here. Then we're going to add the rest of the ingredients. Now I'm going to add back the cooked beans beef. And oyster sauce. We can turn off the fire by now and mix everything well. Once everything is properly mixed, I will let it cool before I assemble the spring rolls. Meanwhile, I prepare the glue for the egg rolls by mixing all-purpose flour with water. You can also use cornstarch if you want. So now we're going to do the assembly. So this way of rolling it, I learned from Alisa from Gaming Foodies on Instagram. It's very easy to have consistent results of all of the egg rolls looking the same. First, we fold one corner in and we make sure these three points are at the same level. Then we put the filling and we make sure the filling is within this triangle that we just fold. We shape it into a log and compress it a bit with our hands. We fold one corner in and the other corner in. And we make sure these two lines are parallel and then we start rolling. We tuck this part in as tightly as we can. And then start rolling until we get to this pointy corner. And then I'm going to use the glue that I did before to put some of that glue and finish rolling. If you don't have a thermometer, another way to know if the oil is ready for frying is to insert a chopstick. And if you see bubbles coming up, a lot of bubbles around the chopstick, then the oil is ready for frying. Don't put too many so that the temperature doesn't go down and they fry properly. Once they look golden and beautiful like this, we will take them out to some kitchen paper to absorb the extra oil. The sound says it all.