Beef Spring Rolls

Description
Make these ahead of time and freeze in a single layer. Deep-fry the beef spring rolls when ready to serve.

Ingredients

 * 250 g. ground beef
 * 50 g. bean thread noodles
 * 1 medium carrot, grated coarsely
 * 1 tbsp. grated ginger
 * 4 spring onions, finely chopped
 * 10 tsp. soy sauce, dark or light only, reserving 5 teaspoons for dipping
 * 20 spring roll pastry sheets

Directions

 * 1) Place noodles in large bowl. Cover with boiling water and stand for 10 minutes. Drain well.
 * 2) Combine beef, noodles, carrot, ginger, spring onions, and soy sauce.
 * 3) Moisten edges of spring roll wrappers and place on board in a diamond shape with one corner facing you.
 * 4) Place 25 grams beef mixture on edge of the spring roll wrapper. Roll up tightly, folding ends in to form a rectangular roll approximately 12 cm long.
 * 5) Place oil in large deep pan to a depth of approx. 3 cm. Heat over moderately high heat. Test as described below before frying.
 * 6) Fry spring rolls a few at a time for 6 – 8 minutes, turning once, until golden brown and crispy.
 * 7) Drain on absorbent paper. Serve immediately with the small bowl of soy sauce for dipping, as well as over rice.