Korean - Asian/ Main Course/ Recipes/ Small Bites

Air-Fried Beef Spring Rolls

This spring roll recipe is a fan-favorite of my mom’s recipes among our family and friends. It’s got plenty of vegetables, but even the pickiest eaters enjoy them. 

At Christmas, we don’t hand out cookies. We hand out these spring rolls. They’re always a huge hit.

Here’s what you need:

  • 1 lb of ground beef
  • 1 onion
  • 2 cloves of garlic
  • 2 carrots
  • ⅓-½  of green cabbage, depending on its size
  • 2 green onions
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 egg
  • 1 cup of your preferred cooking oil

There’s 2 ingredients that you’ll need to pick up at the an Asian grocery market:

  • 1 bunch of Chinese vermicelli noodles
  • 2 packages of spring roll skins (These will be in the frozen section)

When it comes to gadgets, you’ll need a food processor and an air fryer.

Start by placing the vermicelli noodles into a bowl of water where it needs to sit for about 10 minutes. 

Next, grab your onion and garlic and put them into the food processor. When finely chopped, cook together with your beef. When beef is browned, remove from the heat and let rest for 5 minutes. At that point, drain any excess fat that remains, and place into a separate bowl.

Grab the other veggies and also place these into the food processor until finely chopped, then place into the bowl with the meat. 

Go back to your vermicelli noodles and remove from the water. Place into the food processor, and pulse until finely chopped. Then place into the bowl with the rest of the stuffing. Add 1 teaspoon of salt and 1 teaspoon of pepper and mix thoroughly with your hands.

Whip 1 egg in a small bowl. You’ll use this to seal the spring rolls. 

When it comes to time to roll the spring rolls, place two small spoonfuls into the center of the wrap. Pull from the bottom, then the sides, then roll until there is a little triangle. Use the egg to seal the spring roll, much like you’d lick an envelope. See below image for better instruction:

Repeat this until all of the stuffing is gone. This recipe is going to yield about 45 spring rolls, so if you’re going to a party you can cook them all. Otherwise, you can freeze what you won’t eat and cook it later for a quick weeknight meal.

Traditionally, we pan-fried these and they are wonderfully delicious served that way. However, not the healthiest.

We’ve found you can get a similar result using an air-fryer. You need much less oil, which means you can use a more quality oil because you’re going to just brush each side of the spring roll before placing into the air fyer.

Cook at 390 degrees for 10 minutes if fresh, 13 minutes if frozen.

You can serve as is, or with a dipping sauce. 

 

Recipe for dipping sauce below. Just mix in a small bowl and serve:

  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • ½ teaspoon sesame oil
  • 1 teaspoon roasted sesame seeds
  • ¼ teaspoon crushed red pepper or sriracha (optional)

View the cooking demo here!

 

Air-Fried Beef Spring Rolls

Appetizer, Dinner Asian
By Janice Yucel Serves: 12
Prep Time: 1 Hour Cooking Time: 10 Minutes Total Time: 1 Hour 10 Minutes

Ingredients

  • 1 lb of ground beef
  • 1 onion
  • 2 cloves of garlic
  • 2 carrots
  • ⅓-½  of green cabbage, depending on its size
  • 2 green onions
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 egg
  • 1 cup of your preferred cooking oil
  • 1 bunch of Chinese vermicelli noodles
  • 2 packages spring roll skins (These will be in the frozen section)

Instructions

1

Place the vermicelli noodles into a bowl of water where it needs to sit for about 10 minutes. 

2

Grab your onion and garlic and put them into the food processor. When finely chopped, cook together with your beef.

3

When beef is browned, remove from the heat and let rest for 5 minutes. At that point, drain any excess fat that remains, and place into a separate bowl.

4

Grab the other veggies and also place these into the food processor until finely chopped, then place into the bowl with the meat. 

5

Go back to your vermicelli noodles and remove from the water. Place into the food processor, and pulse until finely chopped. Then place into the bowl with the rest of the stuffing.

6

Add 1 teaspoon of salt and 1 teaspoon of pepper and mix thoroughly with your hands.

7

When it comes to time to roll the spring rolls, place two small spoonfuls into the center of the wrap. Pull from the bottom, then the sides, then roll until there is a little triangle. Use the egg to seal the spring roll, much like you’d lick an envelope.

8

Brush liberally with your preferred cooking oil.

9

Cook at 390 degrees for 10 minutes if fresh, 13 minutes if frozen.

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