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Peel and finely chop the shallot and garlic cloves. Finely chop the red pepper.
Heat a little oil in a frying pan and sauté the shallot, garlic and red pepper for a few minutes. Add the minced beef and brown it.
Add the sambal, coriander seeds, sweet soy sauce and a tablespoon of flour, and sauté for a while longer. Season the filling with pepper. Let the filling cool completely.
Cut a large spring roll wrapper into 4 equal small squares. Repeat so that you have about 50 small squares.
Place the square, point down, in front of you. Spoon a teaspoon of the meat filling in the centre and fold up the tip.
Fold the sides in and seal the spring roll wrapper with a little water.
Flatten the flame so that it looks like an envelope.
You can deep fry them straight away, or freeze them to cook later. If you are going to freeze them, it is best to place them on a piece of baking parchment (on a plate).
Once they are frozen, you can put them loose in a resealable bag. This makes it easier to prepare as many as you want, and they won't stick together. Enjoy!
Where can I buy spring roll wrappers?
You can buy spring roll wrappers at most supermarkets. Different sizes are available at Asian grocers.
Why are the commercially prepared flames I've had in the Netherlands orange?
The spring roll wrappers are dyed at the factory to achieve this signature look.
What kind of peppers are best to use when making flames?
We used fresh red peppers for these flames, but you can use whatever types you like. Always make sure that the filling is well spiced as deep-frying reduces some of the flavours.