4 Serves
71 Mins
Finely chop the onion and garlic using a chef's knife on a cutting board.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
134 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
112 mg / 420 mgPhosphorus
384 mg / 1,250 mgPotassium
542 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
66 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
44 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
In a large bowl, combine the ground beef with the chopped onion, garlic, salt, and black pepper to create the filling.
Place a portion of the beef mixture onto each spring roll wrapper, fold the edges, and roll tightly to seal.
Heat the vegetable oil in a deep-frying pot or heavy-bottomed pot over medium-high heat.
Carefully place the spring rolls into the hot oil using tongs and fry until golden brown and crispy, then remove and drain on paper towels.
11
g12
g6
g
