Beef Spring Rolls Recipe

Prepare noodles

Cook rice vermicelli according to package instructions until tender, drain well, chop lightly with kitchen shears or rough chop so strands are shorter and easy to roll. Set aside to cool.

Cook beef

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add minced garlic and chopped shallot and sauté 30–60 seconds until fragrant. Add ground beef and break up with a spatula. Cook until beef is browned and no longer pink, about 5–7 minutes.

Season filling

Stir in julienned carrot, sliced green onion and the cooked vermicelli. Add 1 tablespoon soy sauce, 1 teaspoon fish sauce, 1 teaspoon sugar and 1 teaspoon freshly ground black pepper. Cook another 1–2 minutes until carrots soften slightly and flavors combine. Taste and adjust seasoning. Remove from heat and let filling cool until warm but not hot (10 minutes).

Prepare wrappers

If using rice paper: have a shallow dish of warm water ready. Dip one rice paper for 3–8 seconds until pliable but not falling apart, then lay on a clean work surface. If using wheat spring roll wrappers for frying: keep them covered with a damp towel to prevent drying; if making fresh/unfried rolls, use softened rice paper or fresh wrappers per package instructions.

Assemble rolls

Place a lettuce leaf on the lower third of the wrapper (or use the wrapper as outer layer and place lettuce inside for fresh spring rolls). Add 2–3 tablespoons of the cooled beef mixture in a horizontal line near the edge, top with 3–6 mint leaves and a little cilantro if using. Fold the bottom edge over the filling, fold in the sides, then roll tightly to enclose. For rice paper, ensure a snug seal by pressing edges together. Repeat to make 4 rolls (use two wrappers per roll if making sandwiches style or to ensure sturdiness).

Optional: fry rolls

If you prefer crispy fried spring rolls: heat about 1–1¼ cups vegetable oil in a heavy skillet or deep pan to 350°F (175°C) or until a small piece of wrapper sizzles. Fry rolls seam-side down first, turning occasionally, until golden brown and crisp, about 2–4 minutes per side. Drain on paper towels.

Combine 3 tablespoons hoisin sauce, 1 tablespoon peanut butter, 2 tablespoons water, 1 teaspoon soy sauce and 1 teaspoon rice vinegar (or lime juice) in a small bowl. Whisk until smooth. Add chili paste or sriracha to taste. If too thick, add a little more water to reach dipping consistency. Sprinkle crushed peanuts on top if desired.

Arrange 4 spring rolls on a platter with extra lettuce leaves and remaining mint sprigs for wrapping. Serve warm (if fried) or at room temperature (if fresh) with the dipping sauce on the side.