VIDEO: Taste | Cindy’s Famous Spring Rolls

I’m sharing my recipe for my Famous Spring Rolls! Showhomes Minneapolis is about designing for ALL the senses, that certainly includes TASTE!

Cindy’s Famous Spring Rolls Recipe:
Yield: makes 125-150 spring rolls
2 lbs ground lean beef
1 small head chopped cabbage (approx. 3 1/2 C)
1 onion chopped
3 small zucchini chopped
4 C carrots shredded
2 C fresh bean sprouts
1 bunch of green onion chopped
2 t salt
2 t black ground pepper
1 egg
4 packages of Spring roll wrappers (buy at Asian grocery stores only) Make sure they are the non-stick.
2 C canola oil to fry Spring rolls in 350-400 degree electric skillet.

First brown the beef completely, then add the cabbage and chopped onion and cook until tender (approx 2 minutes).

Turn off heat then add carrots, bean sprouts, green onion and zucchini…

Roll 2 tbsp of the mixture in each sheet of spring roll paper (folding in each corner at a time), dip the final corner in a beaten egg and close the roll.

Once you’ve made all your roll ups, heat a skillet with your canola oil to 400 degrees and cook the rolls until they’re browned. Then place each one on a drying rack to cool…. and ENJOY!

Dip the spring rolls in a sweet chili sauce (also available at Asian markets)

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