Bulgogi Beef Spring Rolls

Serves 45 minutes

Time makes 10 large spring rolls

Ingredients

For the Bulgogi Beef

500g steak (scotch fillet or porterhouse), very thinly sliced

1 brown onion, grated

1 nashi (Asian) pear, grated

2 tbsp soy sauce

¼ cup white sugar 

1 tsp sesame oil

2 cloves garlic, grated

1 x 2 cm piece ginger, grated

2 tbsp gochujang

1 tbsp sesame seeds

10 large spring roll wrappers

4 cups vegetable or canola oil

2 cups cooked vermicelli noodles

½ cup spring onion, sliced

1 cup kimchi

For the Dipping Sauce

¼ cup gochujang 

2 tbsp light soy

1 tbsp white sugar

1 tsp sesame oil

1 tsp sesame seeds

1 tbsp spring onion, sliced

Method

To a large dish, add all bulgogi ingredients. Toss beef in the marinade until well coated, cover in the fridge for at least 2 hours or overnight if possible.

To cook the beef, heat a frying pan over high heat and in batches, fry the beef stirring for 2-3 minutes. Remove cooked beef to a plate and repeat for the rest of the beef. Place in the refrigerator to cool for 15 minutes.

While the mix is cooling, make your dipping sauce by adding all ingredients to a bowl. Mix to combine.

Heat oil in a pot over medium-high heat.

While the oil is heating, wrap the spring rolls. One at a time, place a spring roll wrapper onto a clean bench. Keep the rest of the spring roll wrappers under a damp tea towel to avoid drying out. Place a ¼ cup amount of the vermicelli noodles on one side of the wrapper, spreading out to approx 12 cm long. Top with a tablespoon of kimchi and some of the bulgogi beef mixture. Sprinkle with spring onion.

Fold top and bottom edges over the mix and roll into a tight spring roll. Put aside and repeat with remaining wrappers and filling.

Deep fry for 4-5 minutes or until crispy and golden. Remove onto a plate lined with paper towel.

Serve with dipping sauce.