Spring Rolls with Ginger Rice


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This dish can be served as a snack or with sweet and sour Chinese dishes.

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Serving Size / Yield

6 servings


  • 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

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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

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