Learn . Laugh . Eat

Gallo Pinto Spring Rolls

Prep:

Cook:

Gallo Pinto refers to the eternal marriage of its ingredients: rice beans, meat or fish, fried plantains a carrot, tomato and cabbage salad. As they say rice and beans go together like a horse and carriage! The idea is for the dish to burst with bright colours and delicious flavours. So here it is, our take on this dish: Spring Rolls filled with bean rice and beef. Enjoy!

Spring Rolls

  • 1 can of red kidney beans
  • 100g steamed rice
  • 300g Beef
  • 1 garlic clove chopped
  • ½ onion chopped
  • 2 tsp Worcester sauce
  • 2 tsp Light Soy Sauce
  • Salt and Pepper
  • Large spring roll pastries

Salsa

  • 1 medium tomato finely chopped
  • ½ red Onion finely chopped
  • 1 green Chilli
  • 1 tbsp. Lime juice
  • 1 tbsp chopped coriander
  • Salt and Pepper to taste

Preparation Method

In a sauce pan heat a teaspoon of oil, add the onions and garlic until lightly brown.

Add the beef and stir for 2-3 minutes.

Add the Worchester sauce, Soy Sauce and season with salt and pepper, continue to cook until the beef is fully cooked being careful to not let it dry. Put aside and let it cool

Wrapping

Place one pastry on a flat surface.

Place cooled filling in centre of pastry.

Fold over diagonally and stick (using the beaten egg)

Holding finger tips over the 'roll' use thumbs to roll pastry slightly to enclose the filling

Fold in sides and stick (using the beaten egg)

Roll until fully closed and stick

Cooking

Deep fry at 170°C until golden brown

Once cooked, place on kitchen towel to remove excess oil

Serve in a basket with sweet chilli sauce in a side bowl

Salsa

Mix all the finely chopped ingredients, add the lime juice and season with salt and pepper.

Have you tried a Gallo Pinto before? How does ours compare? Let us know!


Spring Rolls

  • 1 can of red kidney beans
  • 100g steamed rice
  • 300g Beef
  • 1 garlic clove chopped
  • ½ onion chopped
  • 2 tsp Worcester sauce
  • 2 tsp Light Soy Sauce
  • Salt and Pepper
  • Large spring roll pastries

Salsa

  • 1 medium tomato finely chopped
  • ½ red Onion finely chopped
  • 1 green Chilli
  • 1 tbsp. Lime juice
  • 1 tbsp chopped coriander
  • Salt and Pepper to taste

Preparation Method

In a sauce pan heat a teaspoon of oil, add the onions and garlic until lightly brown.

Add the beef and stir for 2-3 minutes.

Add the Worchester sauce, Soy Sauce and season with salt and pepper, continue to cook until the beef is fully cooked being careful to not let it dry. Put aside and let it cool

Wrapping

Place one pastry on a flat surface.

Place cooled filling in centre of pastry.

Fold over diagonally and stick (using the beaten egg)

Holding finger tips over the 'roll' use thumbs to roll pastry slightly to enclose the filling

Fold in sides and stick (using the beaten egg)

Roll until fully closed and stick

Cooking

Deep fry at 170°C until golden brown

Once cooked, place on kitchen towel to remove excess oil

Serve in a basket with sweet chilli sauce in a side bowl

Salsa

Mix all the finely chopped ingredients, add the lime juice and season with salt and pepper.

Have you tried a Gallo Pinto before? How does ours compare? Let us know!

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