These Spring Rolls With Beef are crisp on the outside and packed with a savory ground beef and vegetable filling. Golden and crunchy, they easily rival restaurant versions and are well worth making at home.
The ideal appetizer, snack, or party food.
These beef spring rolls work great as part of a main meal or as finger food. They pair wonderfully with fried rice, stir-fries, or simply a side of sautéed vegetables. You can also make a large platter for gatherings and serve them with a selection of dipping sauces for guests to enjoy.
They’re kid-friendly too—perfect as an after-school snack or a special treat. Versatile and flavorful, they’re likely to become a household favorite.
Why This Recipe Works
I had to keep my family from devouring these before I could photograph them—these rolls are irresistible. Beyond their immediate appeal, this recipe succeeds for several reasons:
- Special treat: Spring rolls often feel like restaurant food, but this recipe brings that experience to your kitchen so you can treat family and friends at home.
- Made in just over an hour: With straightforward preparation and quick cooking, you can make these from scratch in about an hour.
- Simple and adaptable: The method is easy to follow, and the rolls pair with soy sauce, sweet chili sauce, sweet and sour sauce, or any preferred dip. They’re great for regular family meals or special occasions.
Deep-Fried Spring Rolls With Ground Beef
Spring rolls come in many varieties—filled with chicken, pork, or beef. Unlike fresh Vietnamese rice paper rolls (Gỏi cuốn) that are not fried and are often served with peanut sauce, these are deep-fried for a crisp exterior. Think of them as the beef version of classic crispy spring rolls.
Using beef gives these rolls a rich, savory flavor and satisfying texture. If you enjoy ground beef in different preparations, you can explore other recipes for inspiration. Now, let’s review the ingredients and steps.
Ingredients
Most ingredients are common, and specialty items like spring roll wrappers can be found at Asian markets or the international aisle of many grocery stores.
Key ingredients to note:
- Garlic: Fresh garlic, grated or minced, gives the filling depth and umami.
- Ground beef: The recipe uses 1 pound. Regular ground beef is recommended for juiciness and flavor, though lean can be used if preferred.
- Mushrooms: Shiitake add a meaty, earthy note. Slice them thin so they fit well in the wrappers.
- Spring roll wrappers: Use defrosted wrappers. Thaw overnight in the fridge or remove from the freezer an hour before starting.
- Cabbage: Thinly sliced cabbage brings crunch and texture.
The full ingredient list and measurements are included in the recipe card further down.
If spring roll wrappers are hard to find, check the freezer section of your local Asian market.
Recipe Variations
- Rice vermicelli: Add hydrated, finely chopped rice noodles to the filling for texture.
- Orange glaze: Brush a reduced orange juice glaze with sugar, soy, ginger and red pepper flakes over the rolls after frying for a sweet-tangy finish.
- Air-fry: For less oil, spritz rolls with cooking spray and air fry at 380–400°F until crisp; the beef filling is already cooked so you’re just crisping the wrapper.
- Bake: Bake at 400°F for about 30 minutes, turning halfway, after spraying with oil to crisp the exterior.
- Extra vegetables: Add thinly sliced bell pepper, bean sprouts, or other crunchy vegetables to customize the filling.
Substitutions
- Soy sauce: Use tamari for a gluten-free option or oyster sauce for a slightly sweeter alternative (1:1 swap).
- Green onions: Spring onions work but have a stronger flavor.
- Shiitake mushrooms: Rehydrated dried shiitake or baby bella mushrooms are acceptable alternatives.
How To Make The Filling For Spring Rolls with Beef
- Cook the beef: Heat 1 tablespoon oil in a large skillet or wok over high heat. Add the ground beef, 1 tablespoon soy sauce, grated garlic, grated ginger and white pepper. Cook, breaking up the meat, about 5 minutes. Remove the beef from the pan.
2. Cook the vegetables: Add the remaining tablespoon of oil to the pan. Sauté mushrooms, shredded carrots, thinly sliced cabbage and green onions with 1 tablespoon soy sauce until softened, about 5 minutes.
3. Combine and finish: Return the cooked beef to the pan, mix well, and drizzle with sesame oil. Spread the filling on a baking sheet to cool quickly—do not fill wrappers with hot filling.
How To Assemble Spring Rolls with Beef
Whisk 2 tablespoons flour with 3 tablespoons water to make a thick slurry for sealing the wrappers. Then assemble as follows.
- Place a wrapper on a clean surface in a diamond orientation with a point facing you. Spoon about 2 tablespoons of cooled filling about 2 inches above the bottom corner.
- Fold the bottom corner up and roll tightly halfway.
- Fold both side flaps inward to form an envelope around the filling.
- Brush the top flap with the flour slurry and finish rolling to seal the edge.
- Repeat until all rolls are assembled, keeping unused wrappers covered with a damp towel to prevent drying.
P.S. Toothpicks shown in photos are for demonstration only; they are not required.
6. Repeat to prepare the desired number of rolls.
How To Fry The Spring Rolls
- Deep fry: Add about 1 to 1½ inches of oil to a deep pot and heat to 350–355°F (use a candy or deep-fry thermometer). Fry rolls in batches without overcrowding for 3–5 minutes, turning occasionally, until golden and crisp.
- Drain: Transfer cooked rolls to paper towels or a wire rack over a paper-lined baking sheet to drain excess oil.
- Serve: Let cool slightly and serve with sweet and sour sauce, sweet chili sauce, or your favorite dip.
Use a thermometer to keep the oil at the correct temperature. If the oil gets too cool, the wrappers will absorb oil and become greasy.
Expert Tips
- Serve with sweet and sour or sweet chili sauce; add sesame seeds or sliced green onion for garnish.
- Add a splash of hoisin in the filling for extra depth.
- Keep unused wrappers covered with a damp towel to prevent drying while assembling.
- If the filling is watery, use a slotted spoon to place filling into wrappers to avoid soggy rolls.
- Slice vegetables very thinly so the texture inside the roll stays balanced.
- Store leftovers in an airtight container in the refrigerator; reheat in an oven or air fryer to restore crispness.
Watch How To Make It
What To Serve With Beef Spring Rolls
Here are a few ideas to serve alongside your spring rolls:
Beef And Vegetable Stir Fry
Steak Fried Rice
Cucumber Tomato and Onion Salad
Pan Fried Teriyaki Salmon
More Tasty Appetizers
Southern Deviled Eggs
Garlic Butter Wings
Loaded French Fries
Shrimp In White Wine Sauce
Potato Cheese Balls
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Spring Rolls With Beef
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 or minced
- 2 inches ginger root, grated or minced
- ¼ teaspoon white pepper
- 1 cup shiitake mushrooms, sliced
- 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)
- 3 Tablespoons water (for sealing)
- 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 oil in a skillet over high heat. Add the ground beef, 1 Tablespoon soy sauce, grated garlic, grated ginger and white pepper. Cook about 5 minutes, breaking up the meat. Remove from the pan.
- Cook the veggies: Add remaining oil, then mushrooms, carrots, cabbage, green onions and 1 Tablespoon soy sauce. Cook until softened, about 5 minutes. Return beef to the pan, stir to combine, and drizzle with sesame oil.
- Cool the filling: Spread filling on a baking sheet and refrigerate until cool. Do not fill wrappers with hot filling.
- Make the slurry: Combine flour and water into a thick slurry for sealing wrappers.
- Assemble rolls: Place a wrapper in a diamond orientation, add about 2 tablespoons filling 2 inches above the bottom corner, fold bottom up, fold sides in, brush top flap with slurry and roll to seal. Repeat.
- Deep fry: Heat oil to 350–355°F. Fry rolls in batches for 3–5 minutes until golden, turning occasionally.
- Drain and serve: Drain on paper towels or a rack, let cool slightly and serve with dipping sauce.
Notes
- Keep unused wrappers covered with a damp towel while assembling.
- You can bake or air fry the rolls as a lower-oil alternative.
- The filling and the rolls will be hot after frying—allow a few minutes before eating.