Crispy Beef Spring Rolls Recipe

Introduction

Crispy Beef Spring Rolls are a delicious blend of savory minced beef and fresh vegetables wrapped in delicate spring roll sheets. Perfectly golden and crunchy, they make a great appetizer or snack paired with sweet chili sauce.

Ingredients

• 1 tsp cornstarch
• 1/2 tsp sugar
• 1 tbsp less sodium soy sauce
• 1/4 tsp white pepper powder
• 1/2 lb minced beef
• 1/2 cup sliced rehydrated dried shiitake mushrooms
• 2 cups thinly sliced cabbage
• 1 cup julienned carrot
• 1/2 cup chopped spring onion
• 2 garlic cloves, grated
• 1/2 inch ginger, grated
• 2 tbsp oyster sauce
• 2 tbsp all-purpose flour
• 1 1/2 tbsp water
• 14 pieces spring roll sheets of 10-inch (25cm), thawed
• Sweet chili sauce, for dipping

Instructions

1. Step 1: In a bowl, combine the minced beef, cornstarch, white pepper, soy sauce, and sugar. Mix well with a spatula and chill in the fridge for 30 minutes to let the flavors blend.
2. Step 2: Heat some oil in a pan over medium heat. Add the marinated beef and stir, breaking it into small pieces, until fully cooked. Remove from the pan and set aside.
3. Step 3: In the same pan, add a little more oil and sauté the grated garlic and ginger until golden brown. Add the sliced shiitake, cabbage, carrot, and spring onion. Cook until the vegetables are slightly soft but still have texture.
4. Step 4: Return the cooked beef to the pan and add oyster sauce. Mix everything well and cook briefly before removing the filling from heat. Let it cool. If there is excess liquid, strain it to keep the filling from becoming soggy.
5. Step 5: Prepare the slurry glue by mixing the all-purpose flour and water in a small bowl until it forms a thick liquid; this will seal the spring rolls.
6. Step 6: Lay one spring roll sheet on a clean surface and cover the others with a damp cloth. Fold the bottom third of the wrapper over, place some filling near the fold, then fold in the left and right edges over the filling.
7. Step 7: Roll the spring roll tightly towards the top corner. Brush the slurry glue on the edge to seal it completely. Repeat with the remaining wrappers and filling.
8. Step 8: For deep frying, heat enough oil in a pot over medium heat. Carefully add the spring rolls and fry for 5-8 minutes or until golden brown, turning occasionally for even cooking. Drain on paper towels before serving.
9. Step 9: To air fry, preheat the air fryer to 400ºF (200ºC). Lightly spray the spring rolls with oil, place them in the basket, and cook for about 30 minutes, flipping halfway until golden and crispy.
10. Step 10: To bake in the oven, preheat to 430ºF (220ºC). Arrange the spring rolls on a parchment-lined tray, spray lightly with oil, and bake for 30 minutes, turning once midway, until crisp and golden.

Tips & Variations

• Use a damp cloth to keep your spring roll wrappers from drying out and becoming brittle while assembling.
• For extra crunch, add finely chopped water chestnuts to the vegetable mix.
• Adjust the filling by adding other veggies like bean sprouts or bell peppers for varied texture and flavor.
• Serve with a variety of dipping sauces like hoisin, soy, or sweet chili for different taste profiles.

Storage

Store cooked spring rolls in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or oven to maintain their crispiness rather than microwaving, which can make them soggy. You can freeze uncooked spring rolls on a baking sheet, then transfer to a freezer bag for up to 1 month. Fry or bake directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken or pork instead of beef?

Yes, ground chicken or pork are great substitutes and work well with the same seasoning and cooking method.

How do I prevent spring rolls from becoming soggy?

Make sure to strain excess moisture from the filling before rolling. Also, avoid overfilling and keep wrappers covered with a damp cloth while assembling to maintain their texture.

Crispy Beef Spring Rolls Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

These Crispy Beef Spring Rolls are a delightful Asian appetizer featuring a savory filling of minced beef, shiitake mushrooms, and fresh vegetables wrapped in thin spring roll sheets and cooked to golden perfection. Enjoy them deep-fried, air-fried, or baked for a crunchy, flavorful treat served with sweet chili sauce.

• Author: Felix
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 14 spring rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Beef Filling

• 1 tsp cornstarch
• 1/2 tsp sugar
• 1 tbsp less sodium soy sauce
• 1/4 tsp white pepper powder
• 1/2 lb minced beef
• 1/2 cup sliced rehydrated dried shiitake mushrooms
• 2 cups thinly sliced cabbage
• 1 cup julienned carrot
• 1/2 cup chopped spring onion
• 2 garlic cloves, grated
• 1/2 inch ginger, grated
• 2 tbsp oyster sauce

Assembly

• 14 pieces spring roll sheets of 10-inch (25cm), thawed
• 2 tbsp all-purpose flour
• 1 1/2 tbsp water
• Oil for frying or spraying (vegetable or canola oil recommended)
• Sweet chili sauce for dipping

Instructions

1. Marinate Beef: In a bowl, combine the minced beef, cornstarch, white pepper powder, soy sauce, and sugar. Mix thoroughly using a spatula and refrigerate for 30 minutes to let the flavors meld.
2. Cook Beef: Heat a small amount of oil in a pan over medium heat. Add the marinated beef and stir-fry until fully cooked, breaking it up into small pieces. Remove from pan and set aside.
3. Sauté Vegetables: In the same pan, add a bit more oil if needed and sauté grated garlic and ginger until golden brown. Add the sliced shiitake mushrooms, cabbage, carrot, and spring onions. Cook until vegetables are slightly softened but still retain some crispness.
4. Combine Meat and Vegetables: Return the cooked beef to the pan with vegetables. Add oyster sauce and mix well. Remove from heat and let the filling cool. If the mixture is too saucy, drain excess liquid using a colander to prevent soggy spring rolls.
5. Prepare Slurry Glue: In a small bowl, whisk together all-purpose flour and water to create a thick glue-like slurry. This will be used to seal the spring rolls.
6. Assemble Spring Rolls: Place a spring roll sheet on a clean surface. Cover remaining sheets with a damp cloth to avoid drying. Fold one third of the wrapper over, add about 2 tablespoons of filling near the fold. Fold in left and right corners toward the center, then roll tightly toward the open edge. Use the slurry to seal the edge securely.
7. Deep Fry Spring Rolls: Heat abundant oil in a pot over medium heat until hot but not smoking. Carefully add spring rolls in batches, frying them for 5-8 minutes or until golden brown, turning occasionally for even color. Drain on paper towels to remove excess oil.
8. Alternative Air Frying: Preheat air fryer to 400ºF (200ºC). Place spring rolls in a single layer in the basket and spray lightly with oil. Air fry for approximately 30 minutes, flipping halfway, until golden and crispy.
9. Alternative Oven Baking: Preheat oven to 430ºF (220ºC). Arrange spring rolls on a parchment-lined baking tray and lightly spray with oil. Bake for around 30 minutes, flipping halfway through, until crisp and golden.
10. Serve: Serve hot with sweet chili sauce for dipping and enjoy the crispy, savory beef spring rolls.

Notes

• Ensure the filling is not too wet to prevent soggy spring rolls. Drain excess liquid if necessary.
• Keep unused spring roll sheets covered with a damp cloth to prevent drying out during preparation.
• Adjust cooking times if spring rolls are larger or smaller than 10-inch size.
• Use vegetable or canola oil for frying due to their high smoke points.
• If baking or air frying, spray spring rolls with oil to help them crisp evenly.

Keywords: Crispy Beef Spring Rolls, Chinese Spring Rolls, Beef Appetizer, Fried Spring Rolls, Air Fryer Spring Rolls, Baked Spring Rolls