Description
These Beef Spring Rolls with Peanut Lime Sauce offer a delightful blend of savory ground beef, fresh vegetables, and vibrant flavors wrapped in crispy spring roll wrappers. Perfect as an appetizer or light meal, they pair wonderfully with a creamy, tangy peanut lime dipping sauce that adds a zesty kick to every bite.
Ingredients
Scale
Beef Spring Rolls
- 1 pound ground beef
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, julienned
- 1/2 cup cabbage, shredded
- 1/4 cup cilantro, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon ground black pepper
- 12 spring roll wrappers
Peanut Lime Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1/4 cup water
- 1 teaspoon sriracha sauce
Instructions
- Heat Oil: Heat a large skillet over medium heat and add the vegetable oil, ensuring it’s hot enough for sautéing.
- Sauté Onion: Add the diced onion to the skillet and cook for 2-3 minutes until it softens and turns translucent.
- Add Garlic: Mix in the minced garlic and cook for an additional 1-2 minutes, stirring occasionally to release its aroma.
- Cook Beef: Add the ground beef to the skillet, breaking it apart with a spatula, and cook until browned and no longer pink, about 5-7 minutes.
- Drain Fat: Carefully drain any excess fat from the skillet, then return it to the heat.
- Add Vegetables and Herbs: Stir in shredded cabbage, julienned carrot, and chopped cilantro, mixing well with the beef.
- Season Mixture: Add soy sauce, sesame oil, and ground black pepper to the skillet, stirring to combine all flavors uniformly.
- Cook Vegetables: Continue cooking the mixture for 2-3 minutes to slightly soften the vegetables and allow flavors to meld.
- Cool Filling: Remove skillet from heat and set aside to cool slightly—this helps prevent the wrappers from becoming soggy when assembling.
- Soften Wrappers: Prepare a shallow dish with warm water; submerge one spring roll wrapper for 10-15 seconds until pliable.
- Place Wrapper: Lay the softened wrapper flat on a clean surface ready for filling.
- Add Filling: Spoon a small amount of the beef and vegetable mixture near the bottom center of the wrapper.
- Fold and Roll: Fold the sides of the wrapper over the filling and roll tightly from bottom to top, sealing the edge with a little water to secure.
- Repeat Rolls: Continue the soaking, filling, and rolling process with the remaining wrappers and beef mixture.
- Prepare Sauce: In a small bowl, combine creamy peanut butter, lime juice, honey, soy sauce, water, and sriracha.
- Whisk Sauce: Whisk the ingredients together thoroughly until smooth and well blended.
- Serve: Serve the freshly made beef spring rolls warm alongside the peanut lime sauce for dipping.
Notes
- Ensure the beef mixture is cool enough before filling the wrappers to prevent tearing or sogginess.
- For a vegetarian variation, substitute ground beef with finely chopped mushrooms or tofu.
- Use fresh spring roll wrappers and keep them covered with a damp cloth to prevent drying out while assembling.
- Sriracha sauce can be adjusted based on your preferred spice level.
- The peanut lime sauce can be prepared in advance and refrigerated for up to 2 days.
