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Homemade Spring Rolls

Homemade Spring Rolls Stuffed With Ground Beef and Veggies

Homemade spring rolls stuffed with ground beef and veggies. Crispy, flavorful, and easy to make at home with step-by-step tips.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Lunch, Snack
Servings 6 people

Ingredients
  

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
  • 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

For Serving

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

Instructions
 

  • 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.
  • 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.
  • Add the carrot, onion, green onion, celery, and garlic to a food processor and blitz until fine but not mushy.
  • 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.
  • Transfer the filling to a piping bag or use a spoon for shaping.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve everything hot with sweet chili sauce, banana ketchup, and Kewpie mayo on the side. Sit back and watch them disappear!