Asian Short Rib Spring Rolls

Approximately makes 40 

Ingredients
Spice blend:
2 tbsp Supreme Cumin Powder
2 tbsp Supreme Coriander Powder 
1 tbsp Supreme Kashmiri Chilli Powder 
1 tsp Supreme Ginger Powder 
1 tsp Supreme White Pepper Powder 
1 tsp Supreme Cinnamon Powder 
1 tsp Supreme Clove Powder 
1 tsp Supreme Fennel Powder 
2 tsp salt 

Broth: 
1 Lt beef broth 
¼ cup dark soy sauce 
¼ cup light soy sauce 
¼ cup rice vinegar 
¼ cup oyster sauce 
⅓ cup light brown sugar 
1 ½ tbsp Supreme Chilli Flakes 
1 tbsp Ginger Paste 
2 tbsp Supreme Garlic Paste 

Garnish:
1 cup spring onions- sliced 
2 red chillies- finely chopped 
¼ cup coriander- chopped 
2 tbsp Supreme Sesame Seeds 

Other ingredients:
1.7 kg beef short ribs 
¼ cup oil 
⅓ cup water 
3 tbsp potato starch 
Flour paste 
Supreme Breadcrumbs 
40 pack spring roll sheets 

Method 

Season the beef short ribs: Add all the ingredients for the spice blend into a bowl and mix well. Generously season all sides of the ribs and set aside.

Sear the short ribs: turn on the saute function on high on the ninja foodie. Add oil, once heated, add the seasoned short ribs in batches and sear on all sides. 

Cook the short ribs: Once all the ribs are seared return to the ninja pot. Then add the prepared broth. Cover, seal the vent and pressure cook on high for 45 minutes. Once cooked, release the pressure then uncover. Carefully remove the ribs and set aside to cool. Strain the broth through a fine mesh sieve and use a spoon to skim off the excess oil. Return the strained stock to the ninja pot. Turn the saute function on high and bring to a boil. Continue to boil to reduce the stock by half. In the meantime, remove the bones and shred the beef ribs. In a bowl mix together ⅓ cup water and potato starch. Once the broth has reduced by half and water and potato starch mixture. Continue to stir until thick. Now add the shredded beef and mix well until combined. Continue to cook until thick. Then remove from heat and cool completely. Once the mixture is fully cooled add spring onions, red chillies, coriander and sesame seeds. Mix until well combined.

Fill the spring rolls: lay the spring roll sheet (like a diamond) and place 2 tbsp of filling near the bottom of the sheet. Roll up halfway, fold sides in, continue to roll and brush the end with flour paste to seal. Repeat with remaining spring roll sheets and filling. 

At this point you can freeze the spring rolls. 

To cook: Deep fry in hot oil until golden brown and serve hot.