Spring roll leaf muffins with ground meat

Ingredients

• 300 g Ground beef (Choose ground beef with 15% fat)
• 1 Zucchini (Coarsely grated)
• 1 Carrot (Coarsely grated)
• 1 Red bell pepper (Cut into thin strips)
• 100 g Button mushrooms (Sliced)
• 1 Onion (Finely chopped)
• 2 Garlic cloves (Crushed or minced)
• 2 c. à soupe Olive oil
• 1 c. à café chacune Spices (cumin, paprika, salt, pepper) (Adjust to taste)
• 2 c. à soupe Salty soy sauce
• 1 c. à soupe Thai hot sauce (Optional, to taste)
• 2 c. à soupe Fresh parsley (Chopped)
• 2 c. à soupe Fresh cilantro (Chopped)
• 12 Spring roll leaves (frozen) (Thawed, then cut into 4 pieces each)
• 2 c. à soupe Unsalted butter (Mixed with olive oil to brush the leaves)
• 2 Eggs (Fresh)
• 100 ml Liquid cream (Completely cold)
• 50 g Cream cheese (e.g., Philadelphia)
• 50 g Grated cheese (Gruyère or Emmental)

Instructions

1. Brown the meat

   Heat 2 tbsp olive oil in a sauté pan over medium heat. Add the ground meat and brown it, breaking it up with a spatula.

   Time: PT5M

2. Add the vegetables

   Add the grated zucchini, grated carrot, sliced bell pepper, sliced mushrooms, chopped onion and garlic. Sauté until all the vegetable moisture has evaporated.

   Time: PT7M

3. Season the filling

   Sprinkle with cumin, paprika, salt and pepper. Add the soy sauce, Thai hot sauce, chopped parsley and cilantro. Mix well.

   Time: PT3M

4. Let the filling cool

   Remove from heat and let the mixture cool slightly (about 5 minutes) so it does not cook the quiche custard.

   Time: PT5M

5. Prepare the spring roll leaves

   Thaw the leaves, lay them on a clean cloth and cut each into four equal pieces.

   Time: PT5M

6. Brush the leaves

   Mix the melted butter with a drizzle of olive oil. Brush each leaf piece with this mixture using a pastry brush.

   Time: PT3M

7. Form the shells in the pan

   Place 4 to 6 leaf pieces in each muffin cup, overlapping slightly to form a small bowl.

   Time: PT5M

8. Fill with filling

   Place a tablespoon of filling in the center of each leaf cup.

   Time: PT3M

9. Prepare the quiche custard

   In a bowl, whisk the 2 eggs, add the liquid cream, cream cheese, grated cheese, salt and pepper. Mix until smooth.

   Time: PT5M

10. Pour the custard over the filling

    Fill each muffin to the brim with the quiche mixture.

    Time: PT2M

11. Bake

    Place the pan in a pre‑heated 180°C oven and bake for 30 minutes, until the muffins are golden and the centre is set.

    Time: PT30M

    Temperature: 180°C

12. Unmold and serve

    Remove the pan from the oven, let rest 5 minutes, then gently unmold the muffins. Serve warm, optionally sprinkled with fresh parsley.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

15 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground beef: Ground turkey, Ground chicken
• Instead of Zucchini: Yellow squash, Extra carrot
• Instead of Carrot: Grated turnip
• Instead of Red bell pepper: Yellow bell pepper, Sweet pepper
• Instead of Button mushrooms: Shiitake mushrooms, Oyster mushrooms
• Instead of Onion: Shallot
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Olive oil: Sunflower oil
• Instead of Spices (cumin, paprika, salt, pepper): Ras‑el‑hanout blend
• Instead of Salty soy sauce: Tamari
• Instead of Thai hot sauce: Sriracha
• Instead of Fresh parsley: Cilantro
• Instead of Fresh cilantro: Parsley
• Instead of Spring roll leaves (frozen): Brick pastry sheets, Rice paper sheets
• Instead of Unsalted butter: Margarine
• Instead of Eggs: Flax egg (2 tbsp + 6 tbsp water)
• Instead of Liquid cream: Whole milk + 1 tbsp flour
• Instead of Cream cheese (e.g., Philadelphia): Ricotta cheese
• Instead of Grated cheese (Gruyère or Emmental): Grated cheddar

Equipment Needed

• Sauté pan or large skillet
• Cutting board
• Chef's knife
• Coarse grater
• Mixing bowl
• Whisk
• Pastry brush
• Muffin pan (12 cups)
• Oven
• Silicone spatula

Critical Steps — Do Not Skip

• Brown the meat well to remove excess moisture.
• Brush the spring roll leaves properly so they stay pliable.
• Do not overfill the shells to avoid overflow during baking.

Chef Tips from the Video

• Add a pinch of nutmeg to the quiche custard for a subtle aromatic note.
• Sprinkle a little Espelette pepper on top before baking for extra colour.
• Serve with a small yogurt‑cilantro sauce to refresh the palate.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2–3 days. Reheat in the oven at 160°C for 10 minutes.

Freezer: Wrap each muffin individually in cling film and freeze for 1 month. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling 2 days ahead and keep it refrigerated.
• Assemble the muffins without the custard, freeze them, then add the custard and bake when ready to serve.