Hoisin Beef Egg Rolls

Ingredients
- 400 g beef schnitzel, cut into thin strips
- 1/3 cup Select Hoisin sauce
- 2 Tbsp oil
- 4 eggs, whisk with soy sauce (1 tsp)
- 1 tsp soy sauce
- 2 arrots, sliced thinly
- 80 g mushrooms, sliced
- 2 cups green cabbage, shredded
- pepper to season
- salt to season
- 1 oxo beef stock cube dissolved in 1 cup hot water
- 3 slices fresh ginger
- 1 Tbsp sweet soy sauce
- 2 cups rice cooked according to packet instructions
- 1 spring onion, to garnish
Method
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1. Place beef and Hoisin sauce in a bowl, stir to combine.
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2. Heat 1 Tbsp oil in a medium sized frying pan. Pour in in ¼ of the egg to make a pancake. Allow it to cook on one side, then flip to finish the other side. Slide onto a plate and repeat three times with the remaining egg. Set aside.
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3. Heat remaining oil in the frying pan. Cook beef in batches until golden and brown.
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4. In the same pan add carrots and mushrooms. Cook until slightly softened then add cabbage and wilt. Season with salt and pepper.
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5. Lay pancakes on a plate. Fill the centre with vegetables and beef strips. Roll carefully.
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6. To make the sauce: Bring beef stock and sweet soy sauce to boil in the frying pan with the ginger slices for 2 minutes.
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7. To serve garnish with spring onion, drizzle with sauce and a side of rice.
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Tip: These egg pancakes can be used as a hors d’oeuvre. Simply spread with cream cheese, add some smoked salmon and rocket and roll. Cut into pinwheels.