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Sauce Ingredients:
1 tablespoon balsamic vinegar
1/4 cup cranberry sauce
Whisk all the ingredients to fully combine. Simmer on low heat until it thickens and reduces (about 10 minutes).
Rolls:
10 Vietnamese spring roll sheets
1/2 cup cooked ground beef
1/4 cup aged cheddar cheese
1 teaspoon fresh sage
Sea salt and black pepper
Combine cooked ground beef, cheese, and sage. Season to taste with sea salt and black pepper. Set aside. Fill a large bowl with warm water (not hot) Dip one wrapper at a time to soften (about 2 seconds). Wrapper will get softer by the time you roll it.
Lay wrapper flat. Leaving about 2 inches uncovered on each side. In a row across the center, place meat mixture. Fold uncovered sides inward, then tightly roll the wrapper. Heat a deep sided frying pan with enough pure vegetable oil to cover the bottom of the pan (about 4 tablespoons) on medium heat until oil is ready for frying. Add 4 rolls at a time so as not to overcrowd the pan. Fry until crispy and brown (about 8 minutes on each side). Remove from the oil and drain on paper towels. Season with salt and black pepper.
Serve immediately with extra dipping sauce on the side.
2 comments:
We make spring rolls every Christmas. It is a family affair. My husband mixes the ingredients and then we all roll, roll, roll. We use spring roll wraps and do not soak them. If we were using rice paper wraps then we would soak them. I am looking forward to trying this recipe this Christmas.
Have a very Merry Chritmas, one and all.
Sounds like a lovely tradition. Merry Christmas Pat!
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