Ingredients for the wrapper:

Spring roll wrappers

500 cc (ml) water

250g flour

1 tablespoon salt

 

Ingredients for the filling:

500 gr minced Argentine beef

1 cabbage

1 carrot

3 large green onions

Garlic, ginger, salt, pepper and soy sauce to taste

Ingredients for Sweet and Sour Sauce:

200 cc (ml) water

3 tablespoons sugar

3 tablespoons apple vinegar

3 tablespoons tomato paste

Soy sauce, to taste

Starch diluted in water (for thickening)

Preparation:

Mix the 500cc of water with the flour, add the salt, and stir clockwise until evenly mixed.

Chop the cabbage, carrot, onion, ginger, garlic, and set aside.

Pour oil into a hot pot, add the minced beef, and stir constantly. Add the chopped onion, ginger, and garlic. Season to taste with salt, pepper, and soy sauce. Remove from heat and let cool.

For the sweet and sour sauce, combine the water, sugar, apple cider vinegar, tomato paste, and soy sauce in a pot. Bring to a boil, then reduce the heat and cook over medium heat for 5 minutes. Add the cornstarch diluted in water and stir until the sauce thickens.

When the beef filling has cooled, place it on one half of a spring roll wrapper. Roll it up, folding the edges of the wrapper inwards to ensure it is well sealed.

Heat oil to 60°C (140°F). Add the spring rolls and cook until crispy. (You can also bake them in the oven or cook them in an air fryer. If using the oven or air fryer, brush the outside of the wrappers with oil to keep them crispy).