Crispy Beef Spring Rolls

Instructions

Step 1: Heat a pan over medium heat and cook the ground beef until browned.
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Step 2: Add chopped onion and garlic, and sauté until fragrant and softened.
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Step 3: Stir in cabbage and carrots, cooking for 2–3 minutes until slightly tender.
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Step 4: Add soy sauce, oyster sauce, sesame oil, salt, and black pepper. Mix well and cook for another 2 minutes. Remove from heat and let cool.
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Step 5: Place a spring roll wrapper on a flat surface, add 2–3 tablespoons of filling near one corner, and roll tightly while folding in the sides.
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Step 6: Seal the edges using the cornstarch mixture.
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Step 7: Heat vegetable oil in a deep pan to 175°C (350°F).
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Step 8: Fry the spring rolls in batches until golden brown and crispy, about 3–5 minutes.
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Step 9: Remove and drain on paper towels before serving.

Storage and Reheating Tips

Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 180°C (350°F) for 10–12 minutes or air fry until crispy again. Avoid microwaving as it may make them soggy. Uncooked spring rolls can be frozen and fried directly from frozen when needed.