Beef Spring Rolls (4) Recipe

Cook aromatics

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the minced garlic and diced onion and cook, stirring, until softened and fragrant, about 2–3 minutes.

Brown beef

Increase heat to medium-high and add the ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 5–6 minutes.

Season filling

Stir in the grated carrot, fish sauce, soy sauce, sugar, and black pepper. Cook another 2 minutes to combine flavors and lightly soften the carrot. Taste and adjust seasoning—add up to 1 more teaspoon fish sauce or a pinch more sugar if desired. Remove from heat and let the mixture cool for 8–10 minutes (this keeps wrappers from becoming soggy).

Prepare slurry

Mix 1 teaspoon cornstarch with 1 teaspoon water in a small bowl to make a glue-like slurry; set aside.

Assemble spring rolls

Place a spring roll wrapper on a clean work surface (if wrappers are dry, cover them with a damp cloth). Spoon about 2 tablespoons of the cooled beef filling onto the lower third of each wrapper. Fold the bottom edge up over the filling, fold both sides in snugly, then roll tightly toward the top edge. Brush a little cornstarch slurry along the top edge to seal. Repeat to make 4 tightly wrapped rolls (use two wrappers per roll if wrappers are small; ingredient quantity accounts for 8 small sheets).

Heat oil

Pour about 1/2 cup vegetable oil into a large skillet to reach about 1/4 inch depth and heat over medium heat until shimmering (about 175–180°C / 350–360°F) — or a small piece of wrapper sizzles immediately when placed in oil.

Fry spring rolls

Carefully add the rolls seam-side down and fry in batches without crowding. Cook until golden brown and crisp on all sides, turning as needed, about 2–3 minutes per side (total 6–8 minutes). Transfer to a paper-towel-lined plate to drain.

Alternative: bake

If preferred, preheat oven to 200°C (400°F). Brush or spray rolls lightly with oil and bake on a parchment-lined tray for 12–15 minutes, turning halfway, until golden and crisp.

Arrange lettuce leaves and mint on a platter. Place a warm spring roll on a lettuce leaf with 3–4 mint leaves, wrap to enclose, and dip in nuoc cham or sweet chili sauce. Serve immediately with lime wedges on the side.