Beef, cheese and jalapeno spring rolls with plum dip

Beef, cheese and jalapeño spring rolls with plum dip

These spring rolls put a Tex-Mex twist on the classic Asian party food

By , 21 September 2015

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Beef, cheese and jalapeño spring rolls with plum dip

  • 1 Hour 15 Mins

  • Serves: 6

Nutritional Info
Each 140g serving contains

  • Energy

    1259KJ

    301KCAL

    15%

  • Fat

    6.0g

    med

    9%

  • Saturates

    3.1g

    med

    16%

  • Sugars

    33.6g

    high

    37%

  • Salt

    0.84g

    med

    14%
of your reference intake.
Typical energy values per 100g: 900kJ/215kcal.
Ingredients
  • 1 packet Asda Butcher’s Selection BBQ Beef Brisket with Bourbon Sauce
  • 6 sheets spring roll pastry
  • 100g Asda Fiery Cheese Mix
  • 25g chopped pickled jalapeños
  • 1 egg white, beaten
  • 10g Asda Chipotle Paste
  • 1 x 340g jar Extra Special Plum Conserve
  • 2 tbsp cider vinegar
  • 2 spring onions, sliced
  • 8 red radishes, sliced
  • 10g flat-leaf parsley, chopped
Method

  • Thaw the pastry for 45 minutes before cooking.

  • Take the meat out of the bag and drain off the juices. Shred the meat and put in a bowl with BBQ sauce, cheese mix and jalapeños. Mix well.

  • Put a clean damp tea towel on the pastry. Taking out one sheet at a time, cut into quarters. Put 30g of mix in each and wrap up. Seal the edges with egg white. Cook in a deep-fat fryer for 2-3 minutes.

  • To make the dip, put the Chipotle paste, conserve and vinegar in a bowl. Mix.

  • Serve with spring onion, radish, parsley and dip.