Ingredients
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, grated (optional, for extra flavor)
- 2 tbsp soy sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- 1 tbsp vegetable oil (for cooking filling)
- 10–12 spring roll wrappers or egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
Instructions
- Prepare the filling:
In a large skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion and garlic and sauté for 2–3 minutes until fragrant. - Add the ground beef and cook until browned and fully cooked through, breaking it apart with a spatula.
- Add the grated carrot (if using), soy sauce, salt, pepper, and paprika. Stir well and cook for another 2–3 minutes until the mixture is well combined and any liquid has evaporated. Remove from heat and let it cool slightly.
- Assemble the rolls:
Place a wrapper on a clean surface with one corner pointing towards you (like a diamond). Spoon about 2 tablespoons of the beef filling near the bottom corner. Fold the corner over the filling, then fold in the sides and roll up tightly. Brush the top corner with the beaten egg to seal. Repeat with remaining wrappers and filling. - Fry the rolls:
Heat about 1–2 inches of vegetable oil in a deep pan or skillet over medium-high heat. Once hot (around 350°F/175°C), carefully add the rolls in batches. Fry for 3–4 minutes, turning occasionally, until golden brown and crispy. - Remove and drain on paper towels.
- Serve:
Serve hot with your favorite dipping sauce like sweet chili sauce, garlic mayo, or ketchup. Enjoy!
If you’d like, I can also give you a baked version or air fryer version — just let me know!