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
Braising the short ribs can be done up to 2 days in advance. Store with some of the braising liquid.