Nigerian Spring Rolls

🧂 Ingredients

• 20 sheets Spring roll wrappers(Thawed if frozen. Keep covered with a damp cloth to prevent drying.)
• 300g Cabbage(Finely shredded.)
• 2 medium Carrots(Peeled and finely julienned or grated.)
• 200g Ground beef(Lean or regular.)
• 1 small Onion(Finely chopped.)
• 2 cloves Garlic(Minced.)
• 1 tsp Ginger(Freshly grated or minced.)
• 1 tbsp Curry powder(Nigerian-style or your preferred blend.)
• 2 tbsp Vegetable oil(For stir-frying the filling.)
• to taste Salt
• to taste Black pepper
• for sealing Water(Small bowl of water.)
• for deep frying Vegetable oil(Sufficient amount to submerge the spring rolls.)

👨‍🍳 Instructions

1. 1

   Prepare the filling: Finely shred the cabbage and julienne or grate the carrots. Finely chop the onion, mince the garlic, and grate the ginger.

   ⏱️ 15 minutes
2. 2

   Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

   ⏱️ 5 minutes
3. 3

   Add the chopped onion, minced garlic, and grated ginger to the skillet with the beef. Sauté for 1-2 minutes until fragrant.

   ⏱️ 2 minutes
4. 4

   Stir in the shredded cabbage and julienned carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. You want them softened but still with a slight bite.

   ⏱️ 7 minutes
5. 5

   Add the curry powder, salt, and black pepper. Stir well to combine and cook for another 1-2 minutes, allowing the spices to bloom.

   ⏱️ 2 minutes
6. 6

   Remove the filling from the heat and transfer it to a bowl. Let it cool completely. This is crucial to prevent the wrappers from becoming soggy or tearing.

   ⏱️ 20-30 minutes (cooling time)
7. 7

   Assemble the spring rolls: Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 2-3 tablespoons of the cooled filling near the bottom corner.

   ⏱️ 10 minutes
8. 8

   Fold the bottom corner up and over the filling. Fold in the left and right corners towards the center, creating a neat envelope. Roll tightly upwards towards the top corner.

   ⏱️ 10 minutes
9. 9

   Moisten the top corner with a little water using your finger. Complete the roll, pressing gently to seal the edge securely. Repeat with the remaining wrappers and filling.

   ⏱️ 10 minutes
10. 10

    Heat enough vegetable oil in a deep pot or deep fryer to at least 3 inches deep over medium-high heat until it reaches 170°C (340°F).

    ⏱️ 10 minutes (heating time)
11. 11

    Carefully lower 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until they are golden brown and crispy.

    ⏱️ 5 minutes
12. 12

    Remove the fried spring rolls with a slotted spoon and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil.

    ⏱️ 2 minutes
13. 13

    Serve hot with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or a spicy mayonnaise.

    ⏱️ 1 minute

💡 Pro Tips

• ✓Ensure the filling is completely cool before wrapping to avoid tearing the wrappers.
• ✓Do not overfill the wrappers; this can cause them to burst during frying.
• ✓Seal the edges well with water to prevent oil from seeping into the rolls.
• ✓Fry in batches to maintain the oil temperature and ensure even crisping.
• ✓For a vegetarian version, omit the ground beef and add more vegetables like mushrooms, bell peppers, or peas.

🔄 Variations

• Vegetarian: Omit ground beef and increase vegetables. Add mushrooms, bell peppers, or corn.
• All-meat filling: Use only ground beef or a mix of beef and pork.
• Spicy: Add chopped chili peppers or a pinch of cayenne pepper to the filling.

🥗 Nutrition

Per serving