Connie’s notes
The beef
These spring rolls were made with our slow cooker beef brisket BBQ. But there’s no earthly reason why you can’t use leftover BBQ. It doesn’t even have to be beef. It can be pork or chicken.The mashed potatoes
The mashed potatoes mixture has to be stiff; otherwise, it will be difficult to wrap the fillings. What does “stiff” mean? It means mash the potatoes with salt, pepper and whatever seasonings you like, you add a little butter just to keep the potatoes moist but NO milk or cream.The cheese
Oh, did I mention that there’s cheese in the filling too? Not only does cheese add flavor, it acts as a binder too to keep the beef and potatoes together. The cheese can be any variety you like. Just remember that cheese may be hard or soft, salty or bland, it may melt well or not, and these variables will affect the flavor and texture of the filling after the spring rolls have been cooked.Ingredients
- ½ kilogram beef brisket BBQ (1.1 pounds) fully cooked and cooled
- 1 tablespoon chopped parsley
- 4 cups mashed potatoes
- 24 large spring roll wrappers separated
- 1 cup shredded cheese
- 1 egg beaten
- cooking oil for deep frying
Instructions
- Shred or chop the beef brisket BBQ.
- Stir parsley into the mashed potato.
- Take a spring roll wrapper and place a heaping tablespoon of mashed potatoes across the center.
- Top with a heaping tablespoon of beef and a generous amount of shredded cheese.
- Brush the sides of the wrapper with the beaten eggs and roll.
- Heat the oil in a wok or frying pan until fine wisps of smoke start to float on the surface.
- Fry the spring rolls, a few pieces at a time to avoid overcrowding, turning them over once the underside is lightly browned. Repeat until all the spring rolls have been fried.
- To serve, cut each spring roll into thirds or quarters to expose the layers of filling.
Spinach and cheese breakfast muffins
