Spring Rolls With Beef

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These Spring Rolls With Beef are crispy on the outside and filled with a highly flavorful ground beef and vegetable filling. These golden rolls beat any restaurant version and are a hundred percent worth making. The perfect appetizer, snack, or party food!

Prep Time45

Cook Time30

Total Time1 15

Course: Appetizer, Side Dish

Cuisine: Asian

Servings: spring rolls

Author: Precious

Equipment

1 Pastry Brush
1 Deep Fry/Candy Thermometer

Ingredients

Beef Spring Rolls Filling

2 Tablespoons oil divided
1 pound ground beef
2 Tablespoons soy sauce divided
4 garlic cloves grated/minced
2 inches ginger root grated/minced
¼ teaspoon white pepper powder or freshly ground white pepper
1 cup shiitake mushrooms sliced, sub with rehydrated dried shiitake mushrooms
2 cups cabbage thinly sliced
1 cup shredded carrots
½ cup green onions diced
2 Tablespoons sesame oil

Spring Rolls

20-25 spring roll wrappers defrosted
2 Tablespoons flour for sealing rolls
3 Tablespoons water for sealing rolls
Oil for frying e.g. vegetable oil

Serving

Sweet and sour sauce or sweet chili sauce for dipping

Instructions

Cook the beef: Heat 1 Tablespoon of oil in a skillet or wok over high heat. Add the beef, soy sauce, grated garlic, grated ginger, and white pepper. Cook, stirring from time to time and breaking up the beef as it cooks, for about 5 minutes. Remove the beef from the pan.
Cook the veggies: Add the remaining 1 tablespoon of oil to the pan. Add the mushrooms, carrots, cabbage, green onions, and 1 tablespoon of soy sauce. Cook until softened, for about 5 minutes. Add the cooked beef back to the pan and stir to combine. Drizzle on the sesame oil.
Cool filling: To cool the filling quickly, spread it on a baking sheet and refrigerate until cool. Do not make spring rolls with hot filling.
Make the slurry: Combine the flour and water in a small bowl to form a thick liquid, like a runny pancake batter.
Assemble spring rolls: Place a sheet of spring roll wrapper toward you so it looks like a diamond. Add about two tablespoons of filling about 2 inches above the bottom corner of the wrapper. Fold the bottom corner over the filling and wrap tightly about halfway up. Fold the right and left flap over the filling to make an envelope. Using a pastry brush, the top flap with slurry, then finish rolling it to seal. Repeat the process to make more spring rolls.
Deep fry: Add up to about one and a half inches of oil to a pot set on medium-high heat. Heat the oil to about 350 to 355℉, measured with a deep fry/candy thermometer. Add the spring rolls to the oil, being careful not to overcrowd the pan. I cook about five spring rolls at a time. Fry for about 3 to 5 minutes until golden brown, while flipping from time to time for even cooking.
Place the spring rolls on paper towels to absorb excess oil or on a paper towel-lined baking sheet with an oven rack on top.
Serve after it cools with sweet and sour sauce or sweet chili sauce.

Video

Notes

While wrapping the spring rolls, cover the remaining spring roll wrappers with a damp paper towel so they do not dry out.
Instead of deep frying, you could spray the spring rolls with cooking spray and bake or air fry them.
The filling is quite hot when the spring rolls come out of the oil. Allow them to cook before enjoying.

Nutrition