Spring Rolls with Ginger Rice
Serving Size / Yield
Ingredients
- 1/2 lb. puff pastry
- oil for deep drying
- Ginger Rice:
- 1 C. long grain rice
- 2 C. water
- 1 tsp. salt
- 1 1/2 Tbs. chopped ginger
- 2 tsp. chopped onion
- 1 Tbs. butter
- Filling:
- 2 Tbs. oil
- 1/3 lb. ground beef
- 1 sm. onion, chopped
- 1 tsp. curry powder
- salt
- pepper
- 1 egg
- 1/2 C. breadcrumbs
Directions
Prepare the rice: put the rice, water and salt in a pan and bring to a boil. Stir once and cover. Simmer for 15 minutes or until the rice is tender and the liquid has been absorbed. Meanwhile, prepare the filling. Heat the oil in a pan and cook the curry powder, salt and pepper and mix. Remove from the heat and cool. Blend in the egg ad the breadcrumbs. Roll out the puff pastry to 1/8-inch thickness and cut into oblong 3x4 inches. Place a spoonful of the meat mixture on each oblong of pastry and roll up. Heat the deep fat to 375 degrees and fry the rolls for 5 minutes. Meanwhile, sauté the ginger and the onion in the butter for a few minutes. Drain the rice and mix with the ginger and onion. Drain the spring rolls and serve them with ginger rice.
Serve with: Sweet and Sour Chicken
