Description
Nothing beats the satisfying crunch of a perfectly fried spring roll, especially when it’s filled with savory ground beef and bright vegetables. This recipe combines the flavors of East and Southeast Asia with a crispy twist that makes it a global favorite. Perfect for a quick appetizer or main dish!
Ingredients
Scale
- 1 tablespoon vegetable oil (for sautéing)
- 1 pound (450 g) ground beef
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon soy sauce
- 1 cup grated carrots
- 1 cup shredded cabbage
- 2 green onions, thinly sliced
- 12 spring roll wrappers
- 1 egg, lightly beaten (for sealing wrappers)
- Vegetable oil for frying (enough to fill a pan 1 inch deep)
Instructions
- Preparing the Filling : Warm 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the ground beef, garlic, and ginger. Cook for 5–6 minutes, breaking the meat into small pieces until browned. Season with salt, black pepper, and soy sauce. Stir in grated carrots, shredded cabbage, and green onions. Cook for another 2 minutes, allowing the vegetables to soften slightly. Remove from heat and let cool.
- Assembling the Spring Rolls : Lay out a spring roll wrapper on a clean surface. Place about 2 tablespoons of the beef and vegetable mixture near the bottom corner. Fold the bottom corner over the filling, then fold in the left and right corners. Roll upward tightly and seal with beaten egg. Repeat with remaining wrappers and filling.
- Fry and Serve : Heat vegetable oil in a deep skillet or pot over medium-high heat. Fry 3–4 spring rolls at a time for about 2–3 minutes until golden brown. Transfer to a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce.
Notes
- Double-wrap the rolls for an even crispier texture.
- Add a minced chili pepper or a dash of chili oil for extra spice.
- Store leftover filling in the fridge for up to 2 days or freeze it for later use.
- Assemble the rolls up to a day in advance and refrigerate them uncooked. Freeze if needed, separating each roll with parchment paper.
- Prep Time: 25 min
- Cook Time: 10 min
- Category: Appetizer / Main Dish
- Method: Frying / Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 spring roll
- Calories: ~300 kcal
- Fat: ~18 g
- Carbohydrates: ~20 g
- Fiber: ~2 g
- Protein: ~15 g
Keywords: Beef spring rolls, crispy spring rolls, easy spring rolls, Asian appetizers, homemade spring rolls, ground beef recipes