Looking for a fun and unique way to change up your usual spring rolls? These Pan-Fried Bison Short Rib Spring Rolls are definitely a delicious and different option! Packed with flavor, these little bites are perfect for an appetizer or main course. Plus, they’re pretty simple to make too – at home or at camp. So give them a try and enjoy!
This recipe starts with braising the bison short ribs. Bison is a great option for people who like big game flavor but do not hunt. Like my other short rib recipes featuring braising, it is easiest to complete this step at home in a slow cooker or in your oven. Braising correctly takes several hours so completing this step at home allows you to maximize your time at camp and save fuel. Additionally, in this dish, the meat will reheat when you fry the spring rolls before serving.
How to Wrap Your Bison Short Rib Spring Rolls
Step 1: Lay your spring roll wrapper
on a dry cutting board with a corner pointed towards you.
Step 2: Spoon 2 tbsp of filling in the center of the wrapper.
Step 3: Moisten all edges of the spring roll wrapper with water.
Step 4: Gently fold over the far edge of the wrapper over the filling.
Step 5: Fold in sides.
Step 6: Roll towards the near corner and seal.
Most people think of spring rolls as deep-fried and you certainly can deep fry these spring rolls if you like. However, deep-frying at camp leads to a BIG mess and lots of oil to dispose of… not to mention the fire hazard. A safer option is pan-frying. This warms the filling perfectly while giving you just a bit of crispness on the exterior.
Pan-frying vs deep-frying is only the first step to make these easier to prepare at your campsite. Use a bag of coleslaw mix for the filling vs. chopping your own carrots and cabbage. Also, since the filling is pre-cooked, these rolls prep super quickly for hungry eaters.
How to Make Pan-Fried Bison Short Rib Spring Rolls
- Before leaving home, braise your short ribs.
- At camp, heat oil in a frying pan.
- Saute garlic, green onions, and cabbage and let cook.
- Combine ingredients for dipping sauce.
- Mix together short ribs and vegtables to make the filling.
- Add filling to wrapper and roll per instructions above.
- In a clean pan, heat oil.
- Fry egg rolls for 2 minutes per side.
- Enjoy with dipping sauce!
One of my favorite things about eating spring rolls is the dipping sauce…. hell I love any food with a great dipping sauce. These spring rolls pair great with a sauce that is a bit acidic and a bit spicy. My favorite is a spicy version of a nuoc cham, but feel free to experiment with what works best for you.
All in all, I hope you find these bison spring rolls a big hit! They’re easy to make and the dipping sauce is delicious. Each time I make them, I am so happy with how they turn out and so are my campmates and friends. If you want an easy, tasty, and protein-packed camping meal, give these a try! Have you made something similar? Leave your recipe in the comments below.
Pan-Fried Bison Short Rib Spring Rolls
Ingredients
For Short Ribs…
- 2 lbs bison short ribs
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 cups beef stock
- 5 scallions
- 1 cinnamon stick
- 3 star anise pods
- 2 cloves garlic crushed
- 7 slices ginger
For Dipping Sauce…
- 1/4 cup brown sugar
- 1/2 cup warm water
- 3 tbsp rice vinegar
- 3 tbsp lime juice
- 5 tbsp fish sauce
- 2 cloves garlic minced
- 1 tbsp chili flakes
For Spring Rolls…
- 1 tbsp olive oil
- 3 cloves garlic minced
- 2 cups cabbage shredded
- 3 green onions sliced
Instructions
For Short Ribs…
- Trim fat and slice short ribs into individual ribs. Add all ingredients to slow cooker and cook on low for 10 hours.
- Braise your short ribs until meat is tender and falling off the bone. Shred meat and store with a bit of the braising liquid.
For the Dipping Sauce…
- Dissolve sugar in water. Mix in remaining ingredients.
For the Spring Rolls…
- Heat a pan over medium heat and add oil. Add in garlic. When fragrant, add cabbage (or coleslaw mix) and green onions. Saute until tender. Cool and set aside.
- Mix cabbage with short rib. When well combined, add 2 tbsp of filling to wrapper. Moisten edges and roll.
- Add 4 tbsp of oil to clean frying pan. When oil glistenes, add spring rolls. Cook for 2 minutes per side, 8 minutes total. Cool slightly and enjoy with dipping sauce.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
Can you make these with beef short rib or steak?
Hi Mandy! Yes, you can use other proteins. For steak, I would recommend marinating the meat in the braising ingredients (minus the beef stock) for 30 minutes before cooking.
Mine did not turn out as pretty or as crispy as normal spring rolls.