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Vietnamese Beef Spring Rolls
Benchi

Beef Spring Rolls

Tired of rice paper cracking or ripping mid-roll? This foolproof method keeps wrappers soft, pliable, and tear-free every time using a quick soak and damp towel station. Fresh, juicy beef filling with crisp cucumber and herbs rolls up perfectly for restaurant-style results at home.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 spring rolls
Course: Appetizer
Cuisine: Vietnamese
Calories: 240
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 8 ounces ground beef
  • 2 tablespoons hoisin sauce plus extra for dipping
  • 1 tablespoon sesame seeds toasted
  • 1 large cucumber cut into thin sticks
  • 1 medium carrot julienned
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh basil leaves
  • 12 (8-inch) rice paper wrappers
  • 1 tablespoon vegetable oil
  • to taste salt
  • to taste pepper

Equipment

  • skillet

Method
 

Instructions
  1. Heat oil in a skillet over medium heat. Add ground beef, breaking it up with a spoon. Cook 5-7 minutes until browned and cooked through. Stir in 2 tablespoons hoisin sauce, sesame seeds, salt, and pepper. Cook 2 more minutes until saucy and thickened. Remove from heat and cool slightly.
  2. Prep your rolling station: Fill a shallow dish with warm water. Lay a clean kitchen towel on a work surface and top with a damp paper towel. This keeps wrappers moist without sogginess, solving the