This is my favorite appetizer, finger food or side dish. I use this beef filling for sandwiches, pita, egg rolls, and of course this donut version. Serve with purée beans for a complete appetizer. Or fill a 9 x13 pan and watch it disappear. I find that the spring roll wrappers are more crunchy than traditional egg rolls. The filling could be frozen and ready donuts shapes could also be frozen and fried fresh.
Submitted by Ruchy Feder
In a nonstick pan sauté onion with a drop oil till golden.
Lower flame and add the beef. Mix around the beef so that it cooks in small pieces. Mix every few minutes ( I use my potato masher for that).
Add the bbq sauce and cook for 15-20 minutes, mixing every few minutes.
Heat oil for deep frying.
Cut the wrappers in half so you get two pieces from each.
Spread on the longer edge of each spring roll a tablespoon of the beef mixture. Roll it up and stick the edges with water. It should look like a cigar. Now pinch together both edges so you get a donut shape. Secure with a toothpick. Deep fry till golden.
Sauté the onions till golden.
Cover beans with two inches extra water and cook for three hours in salted water. Check to make sure it’s always covered with water.
Drain most water and add onions and spices.
Blend in a food processor or hand blender. This is best made fresh.
Mix together mayo and bbq sauce, then put in a ziplock bag.
Drizzle across each donut or put in mini plates for dipping.
Place a scoop of bean purée on a mini plate, top with donut, and enjoy.