Ingredients:

  • 1 tbsp vegetable oil (15 ml)
  • 1 large brown onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced
  • 1 red chilli, finely chopped (optional)
  • 500g (1.1 lbs) lean beef mince
  • 2 tbsp fish sauce (30 ml)
  • 1 tbsp soy sauce (15 ml)
  • 1 tbsp brown sugar (15g)
  • 1 lime, juiced (approx. 2 tbsp or 30ml)
  • 1 cup (packed) fresh Thai basil leaves, roughly chopped
  • 1/2 cup (approx. 50g) shredded carrot
  • 1/4 cup (approx. 25g) chopped water chestnuts (optional)
  • 12-15 spring roll wrappers (rice paper wrappers, about 8 inches/20cm in diameter)
  • 1 egg, beaten
  • Vegetable oil, for frying
  • 2 tbsp fish sauce (30 ml)
  • 2 tbsp rice vinegar (30 ml)
  • 1 tbsp lime juice (15 ml)
  • 1 tbsp brown sugar (15g)
  • 1 small red chilli, finely chopped (optional)
  • 1 clove garlic, minced

Instructions:

  1. Sauté onion, garlic, and chilli (if using) in oil until softened.
  2. Add beef mince and cook, breaking it up, until browned. Drain off any excess fat.
  3. Stir in fish sauce, soy sauce, brown sugar, and lime juice. Simmer until the sauce has thickened slightly.
  4. Remove from heat and stir in Thai basil, carrot, and water chestnuts (if using). Allow to cool slightly.
  5. Cover the filling and refrigerate for at least 20 minutes. This prevents the filling from making the wrappers soggy.
  6. Set up a workspace with spring roll wrappers, filling, beaten egg, and a plate to place the finished rolls.
  7. Dip one rice paper wrapper in warm water until pliable (don't over-soak!). Place it on a flat surface.
  8. Spoon a portion of the beef filling onto the lower third of the wrapper.
  9. Fold the sides of the wrapper inward, then tightly roll up from the bottom. Seal the edge with beaten egg.
  10. Repeat the rolling process with the remaining wrappers and filling.
  11. Heat vegetable oil in a deep-fryer or large pot to 350°F (175°C).
  12. Carefully add spring rolls in batches (don't overcrowd the fryer) and fry until golden brown and crispy.
  13. Remove spring rolls with a slotted spoon and drain on paper towels.
  14. Whisk together fish sauce, rice vinegar, lime juice, brown sugar, chilli (if using), and garlic.
  15. Serve spring rolls hot with the dipping sauce.