Homemade Spring Rolls Stuffed With Ground Beef and Veggies

This homemade spring rolls recipe brings together everything I love about comfort food. Crispy edges, savory fillings, and that satisfying crunch when you take the first bite.

I still remember the first time I made lumpia with a Filipino friend’s family. We had the wrappers spread out on the table like a mini assembly line, and someone always ended up sneaking bites of the filling before it was even cooked. Honestly? I get it. It smelled that good. I left their house with an oily napkin full of leftovers and a mission to recreate those crispy spring rolls in my own kitchen.

It took a few tries to get the technique down. Sealing the wrappers just right is trickier than it looks. But now I make them like clockwork, and I’m telling you, this version right here is the one I come back to over and over again.

Whether you’re feeding a crowd or stocking your freezer for snack emergencies, these spring rolls stuffed with ground beef and veggies are going to become your new go-to. So roll up your sleeves, literally, and let’s get into it.

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Why You Will Love This Recipe

• Crispy, golden perfection – These spring rolls come out beautifully crunchy every time. That deep-fried wrapper? It shatters in the best way when you bite into it.
• Flavor-packed filling – The ground beef is mixed with garlic, onion, and just enough seasoning to make it seriously addictive. Every bite is savory, juicy, and loaded with flavor.
• Totally beginner-friendly – Don’t worry if you’ve never rolled a spring roll before. Once you get the hang of the first one, the rest are a breeze. It’s a little meditative, actually.
• Make-ahead magic – You can roll them ahead of time and stash them in the freezer for later. They go straight from freezer to fryer, no thawing needed. Huge win for busy days.
• Crowd-pleasing every time – Whether it’s a potluck, party, or Tuesday lunch, these disappear fast. Trust me, make more than you think you need.
• Versatile as heck – You can mix it up with the filling too. Add some chopped shrimp, swap in ground chicken, or go spicy if that’s your vibe. The base recipe handles it all.

Ingredients for Spring Rolls

Sweet Chili Dipping Sauce

• 2 red Fresno chilies or red jalapeños, finely chopped
• ¾ cup (150g) granulated sugar
• ¾ cup (180mL) water
• ½ cup (120mL) white distilled vinegar
• 2 tablespoons (15g) corn starch
• 2 tablespoons (30g) chili garlic paste
• 4 garlic cloves, finely minced

Spring Roll Filling

• 1 large carrot, peeled and roughly chopped
• 1 rib of celery, roughly chopped
• 2 green onions, roughly chopped
• 1 small yellow onion, peeled and roughly chopped
• 1 cup garlic cloves, peeled
• 2 lbs (908g) ground beef (go for high-fat content for best texture)
• 2 tablespoons (30mL) soy sauce (use your favorite brand)
• 2 teaspoons (7g) kosher salt
• 1 teaspoon (3g) MSG
• 1 teaspoon (3g) finely ground black pepper
• 2 large eggs, divided
• 35–40 lumpia wrappers

For Frying

• 2 quarts (1.9L) vegetable, canola, or avocado oil

Dynamite Spring Rolls (Optional)

• Original spring roll filling
• 10 Serrano chiles, halved and deseeded
• Lumpia wrappers
• 1 large egg, beaten

Cheese Spring Rolls (Optional)

• 1 lb (454g) low-moisture mozzarella or other melty cheese
• Lumpia wrappers

For Serving

• Sweet chili dipping sauce
• Banana ketchup
• Kewpie-style mayonnaise

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Step-by-Step Instructions

• STEP 1) Make the dipping sauce by combining vinegar, water, sugar, and chopped chilies in a small saucepan, bring to a boil over medium-high heat, and reduce for 2–3 minutes.
• STEP 2) In a separate bowl, whisk corn starch with 2–4 tablespoons of the hot mixture, then pour it back into the pot and stir until thickened; remove from heat and stir in chili garlic paste and minced garlic, then let it cool.
• STEP 3) Add the carrot, onion, green onion, celery, and garlic to a food processor and blitz until fine but not mushy.
• STEP 4) Mix the veggie blend with your ground meat, soy sauce, salt, MSG, pepper, and 1 egg in a large bowl until fully combined and sticky.
• STEP 5) Transfer the filling to a piping bag or use a spoon for shaping.
• STEP 6) Lay a lumpia wrapper down like a diamond, pipe or spoon about 2 tablespoons of filling near the bottom third, fold the bottom corner over the filling, roll slightly, fold in the sides, then roll almost to the top, brush with egg, and finish the roll tightly.
• STEP 7) Heat your oil in a deep pot to 350°F (177°C), then fry lumpia in batches of 6–8 for 3–5 minutes until golden brown and crisp; drain on a wire rack.
• STEP 8) For the dynamite version, stuff halved, deseeded Serrano peppers with lumpia filling, wrap in lumpia wrappers with stems poking out, seal with egg wash, cut in half, then fry the same way until crispy.
• STEP 9) For the cheese lumpia, cut cheese into sticks about ½-inch thick, wrap them like the meat version, seal with egg, and fry until bubbly and golden.
• STEP 10) Serve everything hot with sweet chili sauce, banana ketchup, and Kewpie mayo on the side. Sit back and watch them disappear!

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Expert Cooking Tips

• Don’t over-blend the veggies. You want them finely chopped, not turned into a paste. If it gets too mushy, the filling can end up soggy and leak during frying.
• Use high-fat ground beef. Lean beef might seem healthier, but it’ll turn out dry. The fat keeps the filling juicy and flavorful, which is kind of the whole point.
• Seal those wrappers tight. That egg wash on the last corner? Don’t skip it. If your rolls aren’t sealed properly, they can unravel in the hot oil and make a mess.
• Fry in small batches. I know it’s tempting to cram them all in, but overcrowding the pot drops the oil temp fast. That’s how you get greasy, soggy lumpia instead of crispy magic.
• Freeze them before frying if needed. If your kitchen’s warm or you’re prepping ahead, toss them in the freezer for 10–15 minutes. It helps them hold shape and fry more evenly.

Recipe FAQ

Can I freeze these before frying?

How to Store and Reheat Leftovers

If you somehow end up with leftovers (which, let’s be honest, doesn’t happen often), here’s how to keep them tasting great. Let the spring rolls cool completely, then pop them into an airtight container in the fridge. They’ll keep for about 3 days.

When you’re ready to reheat, skip the microwave. Trust me, it turns them soggy and sad. The best way is to reheat them in the oven at 375°F for about 10–12 minutes or in an air fryer at 350°F for 5–7 minutes. That’ll bring the crisp right back.

And if you’re freezing them before frying? Wrap them tightly, store in a freezer bag, and fry straight from frozen—just add another minute or two to the cook time.

What to Serve With These Spring Rolls

These spring rolls are amazing on their own, but they really shine when you turn them into a full spread. I usually serve them with garlic fried rice or a quick noodle stir-fry when I want to make a full meal out of it.

For dipping, I keep it simple with the homemade sweet chili sauce, banana ketchup (trust me, it works), and a squeeze of Kewpie mayo for the cheese ones. You can also throw in some pickled veggies on the side if you’re feeling fancy—or just want to cut the richness a bit.

Oh, and they make an awesome appetizer for parties too. Just cut them in half and pile ’em up on a platter. Gone in minutes.

If you’re still reading this, I can already tell—we’re going to get along just fine in the kitchen. These homemade spring rolls are one of those recipes that feel like a little project at first, but once you taste that crispy, savory magic… you’ll be glad you stuck with it.

Whether you’re serving them for lunch, rolling them up ahead for a party, or just frying a few to snack on solo (no shame), they hit the spot every time. Try them once, and I swear they’ll become part of your regular rotation.

Alright, go grab those wrappers and let’s get rolling. Literally.