Sophie's lime chili beef spring roll dumpling soup. While your spring rolls fry, combine your soup ingredients and bring to the boil. To begin with this particular recipe, we must first prepare a few ingredients. Here is how you cook it.
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Ingredients of Sophie's lime chili beef spring roll dumpling soup
- It’s of spring roll dumplings.
- You need 250 grams of beef mince.
- You need 1/4 cup of lime juice.
- Prepare 1/2 tsp of minced garlic.
- You need 1 tsp of ginger puree.
- It’s 1 tsp of chili puree.
- Prepare 1 tsp of chili puree.
- It’s 1 1/2 tbsp of soy sauce.
- It’s 8 of spring roll wrappers, cut into quarters.
- Prepare 1 of a bowl with equal amounts flour and water mixed into a paste that can be applied with a pastry brush. About 4tbsp of each should do it, but you might need more..
- Prepare of soup.
- You need 800 ml of water.
- It’s 2 tbsp of soy sauce.
- It’s 1 tsp of ginger puree.
- You need 1 tsp of Thai 5 spice.
- Prepare 800 ml of packet mix chicken noodle soup.
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Sophie's lime chili beef spring roll dumpling soup step by step
- Combine all your spring roll ingredients, except the flour and water mix, and wrappers..
- Place your cut up wrappers under a damp cloth to stop them drying out..
- Apply your flour and water paste to one of the squares and stick another square to it..
- Brush more mix around the edges of the square..
- Add 1Tbsp of mix near to one of the corners..
- Roll up your wrapper halfway, fold the sides in and then finish rolling it up. You might want to look on YouTube to get it right..
- Repeat this with all your wrappers. You should be able to make 16 rolls..
- Fry your spring rolls for approximately 2 minutes on each side..
- While your spring rolls fry, combine your soup ingredients and bring to the boil..
- Add your spring rolls to your soup and continue to cook for 3-4 minutes..
- Serve and enjoy!.
Simple Way to Make Ultimate Sophie's lime chili beef spring roll dumpling soup. We brought home spring rolls from a local restaurant & served them w/ this great sauce. I did decrease the soy some & it was still a bit salty even though I used low sodium. I think this recipe may ideally need a quality soy (I just kikkoman's low sodium) but it was still great even if a little salty. Kikiam is a sausage-like dish that has a Chinese origin.