Asparagus is wrapped in wholemeal bread, topped with butter and lemon. These Asparagus Rolls are perfect for an easy camp meal on the trail or back at camp.
This is a delicious spring roll that uses cabbage as the bulk rather than often seen noodles making this a slightly healthier and more flavorsome version.
Making your own spring rolls can take a little bit of time but is well worth the effort. It can be a good family or friend activity.
Serve as an appetizer with a dipping sauce, as a finger food or part of a larger main meal.
1 brown onion, finely diced
2 cloves garlic
1kg beef mince (2.2 lb ground beef)
1 tablespoon soy sauce
1 tablespoon beef bouillon or one stock cube
2 carrots, finely diced
1 cup peas
2 sticks celery, finely diced
1/2 cabbage , thinly sliced
spring roll sheets, thawed
oil, to deep fry
Preheat the wok, then saute the onion and garlic.
Add the beef, soy sauce and beef stock then cook until browned all the way through.
Add the the finely diced carrot, peas, celery. Cook until soft.
Stir through the cabbage and cook stirring until all softened. Taste as adjust the flavor with additional soy sauce as needed.
Lay out each spring roll sheet individually, place the filling in one corner of the sheet and place a dab of water on the opposite corner. Fold the non-watered corner over the filling, then the two sides in, and roll into the traditional spring roll shape.
Preheat the oil to about 180 degrees C (355 degrees F). Add a few spring rolls at a time.
Tip: if you add too many spring rolls at one time, too much heat is taken out of the oil and it cools making the spring roll absorb more oil and take longer to cook.
Place the cooked spring rolls on paper towel to rest. Serve with your favorite Asian dipping sauce.