Get ready to transform your kitchen into a sizzling Asian street food paradise with these irresistibly crispy beef spring rolls! Imagine biting into a golden, perfectly crunchy wrapper that gives way to a savory filling of juicy ground beef, tender vegetables, and aromatic spices. Whether you're hosting a party, craving a delicious appetizer, or simply want to impress your family with restaurant-quality cooking, these spring rolls are your ticket to culinary excitement. Prepare to embark on a mouthwatering journey that will have everyone asking for your secret recipe!
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 6 servings
Ingredients
- Ground beef
- Spring roll wrappers
- Shredded carrots
- Shredded cabbage
- Garlic
- Ginger
- Soy sauce
- Vegetable oil for frying
Instructions
- Begin by gathering all your ingredients: ground beef, spring roll wrappers, shredded carrots, shredded cabbage, minced garlic, minced ginger, soy sauce, and vegetable oil for frying.
- In a large skillet or frying pan, heat a tablespoon of vegetable oil over medium heat. Add the minced garlic and ginger, sautéing for about 1-2 minutes until fragrant.
- Add the ground beef to the skillet, breaking it up with a spatula. Cook until the beef is browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
- Once the beef is cooked, stir in the shredded carrots and shredded cabbage. Cook for an additional 2-3 minutes until the vegetables are slightly softened.
- Pour in 2 tablespoons of soy sauce, mixing well to combine all the ingredients. Cook for another minute, allowing the flavors to meld. Remove the skillet from heat and let the filling cool slightly.
- While the filling cools, prepare your spring roll wrappers according to the package instructions. Typically, they should be kept covered with a damp cloth to prevent drying out.
- To assemble the spring rolls, take one wrapper and place it on a clean, flat surface with one corner pointing towards you. Spoon about 2 tablespoons of the beef and vegetable mixture onto the wrapper, just above the corner closest to you.
- Fold the corner over the filling, tucking it in tightly. Then, fold in the sides of the wrapper, and continue rolling it away from you to form a tight cylinder. Moisten the top corner with a little water to seal the roll. Repeat this process with the remaining wrappers and filling.
- In a deep skillet or frying pan, heat enough vegetable oil to submerge the spring rolls (about 2-3 inches deep) over medium-high heat. Once the oil is hot (you can test it by dropping in a small piece of wrapper; it should sizzle), carefully add the spring rolls in batches, being careful not to overcrowd the pan.
- Fry the spring rolls for about 3-4 minutes or until they are golden brown and crispy, turning occasionally for even cooking. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve the crispy beef spring rolls hot with your choice of dipping sauce, such as sweet chili sauce or soy sauce. Enjoy your delicious homemade appetizer!
Tips
- Keep your spring roll wrappers covered with a damp cloth to prevent them from drying out and cracking during preparation.
- Ensure your filling is not too wet, as excess moisture can make the wrappers soggy and difficult to seal.
- When frying, maintain a consistent oil temperature around 350-375°F for the crispiest results. Use a kitchen thermometer if possible.
- Don't overcrowd the pan when frying - this helps maintain oil temperature and ensures even, crispy cooking.
- For a healthier alternative, you can bake the spring rolls in a preheated oven at 425°F for about 15-20 minutes, turning halfway through.
- Let the filling cool slightly before wrapping to prevent the wrappers from becoming soggy.
- Practice your rolling technique - tight, neat rolls will prevent oil from seeping inside during frying.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
