Description
A low-carb take on spring rolls using Chinesecabbage to wrap a flavorful beef filling infused with garlic, ginger, andscallions. Lightly fried and baked for a healthy, satisfying meal.
Ingredients
Scale
For the Filling:
- 1 kg beef mince
- 2 cubes garlic paste or 2 teaspoons minced garlic
- 2 cubes ginger paste or 2 teaspoons minced ginger
- 4 shallots or scallions (sliced)
- Salt and pepper to taste
For the Spring Rolls:
- 1 wombok (Chinese cabbage, you will only use half)
- 2 tablespoons olive oil (for frying)
- Olive oil spray (for cooking)
Instructions
- Prepare the cabbage leaves: Remove the outer leaves of the wombok (Chinese cabbage). Carefully peel off the large, intact leaves and set them aside. You will use these to wrap the filling. Bring a pot of water to a boil and blanch the cabbage leaves for 1-2 minutes until softened, then drain and set aside to cool.
- Cook the filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced beef, garlic paste, ginger paste, and sliced scallions to the pan. Sauté the beef until it achieves a rich brown color and is thoroughly cooked, taking approximately 6 to 8 minutes. Season with salt and pepper to taste, then remove the mixture from the heat and let it cool slightly.
- Assemble the spring rolls: Lay one softened cabbage leaf flat on a clean surface. Place a spoonful of the beef mixture onto the leaf near the edge closest to you. Roll the cabbage leaf around the filling like a burrito, folding in the sides as you roll to secure the filling inside.
- Cook the spring rolls: Heat a non-stick pan over medium heat and lightly spray it with olive oil. Add the cabbage-wrapped spring rolls to the pan, seam-side down, and cook for 2-3 minutes on each side until the cabbage is golden and slightly crispy. Transfer the spring rolls to a baking sheet, spray with a bit more olive oil, and bake in a preheated oven at 180°C (350°F) for 10-15 minutes to ensure they are cooked through and the cabbage is crispy.
- Serve: Remove the spring rolls from the oven and let them cool slightly before serving. These rolls can be served with a low-carb dipping sauce of your choice, such as soy sauce, tamari, or a garlic-ginger dipping sauce.
Notes
- Cabbage Selection: Choose a fresh, firm wombok with large, intact leaves for the best wrapping results.
- Filling Variations: Swap beef mince for turkey, chicken, or tofu for a different protein option.
- Freezing Tip: You can freeze the uncooked rolls and cook them straight from the freezer when ready to serve.
- Dipping Sauce: Serve with a low-carb dipping sauce like tamari or a homemade garlic-ginger soy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: Fusion