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18 June 2013

Fried Beef and Pork Spring Rolls

Fried meat spring rolls, typical Asian, so many versions and all delectable!  My version comes from my family, passed on to me through a succession of overseas calls and a number of modifications that sits well with my husband and kids. I like the addition of boiled mashed potatoes because it lessens the meaty aspect and gives the spring rolls a more pleasant balanced taste of meat, vegetables and condiments.  Eat them as is or with a variety of dipping sauces that takes your fancy like sweet & sour that you can already buy bottled, vinegar with salt & pepper or even ketchup like how my kids sometimes eat them.
It's a very easy recipe that even the kids can join in the fun of filling up & rolling.  Just make them stay away when the deep frying begins.  Deep fried food are not always heavy if you cook them at the right temperature (between 160° to 190° Celsius, depending on the size of the food to be fried & what kind it is) and if you always use fresh new oil with a high smoking point.  I always deep fry with peanut oil.  I find Corriere della Sera's article very useful for a quick education about deep frying (The text is in Italian. You can translate it in Google Translate.). Enjoy and have fun!  

For this Fried beef and Pork Spring Rolls recipe, you can get it at She Knows.  If you want to see what keeps me busy at times, click on my Profile Page to see the list of recipes I have over there.