Spicy Beef Dumpling Rolls (Print Version)
# Ingredients:
→ Filling
01 -
450 g ground beef
02 -
120 ml shredded cabbage
03 -
60 ml grated carrot
04 -
60 ml chopped green onions
05 -
2 cloves garlic, minced
06 -
1 tablespoon minced ginger
07 -
2 tablespoons soy sauce
08 -
1 tablespoon sesame oil
09 -
1 tablespoon sriracha sauce
10 -
1 tablespoon rice vinegar
11 -
0.5 teaspoon ground black pepper
12 -
0.25 teaspoon salt
→ Wrapping and Frying
13 -
1 package spring roll wrappers or dumpling wrappers
14 -
Vegetable oil, for frying
# Instructions:
01 -
In a large mixing bowl, thoroughly combine ground beef, shredded cabbage, grated carrot, green onions, minced garlic, and minced ginger. Add soy sauce, sesame oil, sriracha sauce, rice vinegar, ground black pepper, and salt. Mix until the filling is uniformly blended.
02 -
Place a spring roll or dumpling wrapper on a clean surface. Spoon the beef filling into the center of the wrapper. Fold the sides inward, then roll tightly, sealing the edges with a little water to ensure closure.
03 -
Pour vegetable oil into a large frying pan or deep fryer, ensuring a sufficient depth to submerge at least half the height of each dumpling roll. Heat over medium-high until hot.
04 -
Working in batches, lower the dumpling rolls into the hot oil without overcrowding. Fry for 4 to 5 minutes, turning as needed, until golden brown and crisp on all sides. Transfer to a plate lined with paper towels to absorb excess oil.
05 -
Transfer the hot dumpling rolls to a serving plate. Serve immediately with dipping sauces such as soy sauce, additional sriracha, or sweet chili sauce.
# Notes:
01 -
Ensure wrappers are completely sealed to prevent filling leakage during frying.
02 -
Adjust sriracha quantity to preferred spice level.