Beef and Mushroom Spring Rolls can be made as an appetizer or served with other dishes to make a complete meal. Earthy fresh mushrooms are cooked with tender beef and veggies, rolled up in a wrapper and cooked creating a delicious, crispy bite!
Beef and Mushroom Spring Rolls
Spring rolls are found in multiple Southeast Asian cuisines and can vary region to region. I’ve been eating them at Vietnamese and Thai restaurants for years and have learned along the way they are common in China and other Asian cultures.
I’ve always said inspiration comes from everywhere and some times when you least expect it. These beef spring rolls were created for the blend and extend challenge hosted by Mushrooms Canada. I was inspired by some of the flavours in our Thai Salad with Jalapeno and Mint adding in finely chopped mushrooms for extra flavour.
Making the filling
There are no rules about what goes inside Spring Rolls. The filling typically consist of seafood like crab or meat like ground pork or beef, combined with vegetables and some seasonings. The Mushrooms offer a luscious umami flavour.
Lean Ground Beef
Spring Roll Wrappers
Once you’ve compiled all your ingredients, the fun begins! Try to prep as much of the ingredients in advance as possible.
Make it Vegetarian
To use less meat in these rolls, decrease the amount of meat to half a pound and add extra mushrooms, carrots and cabbage. Enough for another cup of veggies and more vegetables on your plate. Or make them vegetarian by omitting the meat. Use Veggie ground round, soy crumbles, more mushrooms and vegetables.
Looking for other great fun recipes to try? Our Vietnamese Pork Meatball Banh Mi‘s are a flavour explosion. Moo Shu Pork in Wraps and Baked Chicken and Bacon Taquitos are fun foods to eat with your hands!
Spring Roll Wrappers
A variety of wrappers are now available in most grocery stores. Some times you will find them in the frozen section, other times in the fresh produce section. If they are frozen, defrost them. Let the wrappers sit on the counter defrosted for at least 15-30 minutes before using.
To fry or to bake
Frying our food is not something we do often as it’s not the healthiest of options, but when we do we make it worth it! If you prefer not to fry the rolls, you can bake them.
To bake: spray or brush a baking sheet with oil, preheat oven to 425, take the ready to cook rolls and roll around in the oil on the pan a little to cover all sides, bake until golden on top about 10-15 minutes. Turn the rolls and bake another 5-8 minutes or until golden. You might not get the same crunch and crisp when you bite into baked rolls, but you will still get the delicious taste!
There are a couple different ways you can go with sauces. Thai Sweet Chili Sauce, a thinned down Red Pepper Jelly or mix with the Thai Sweet Chili Sauce, Peanut Dipping Sauce although better with fresh salad rolls or Vietnamese Nuoc Cham.
Sauces, like many food items are subjective however as we all have different likes and dislikes. So I say try a variety and you decide what you like!
- You can make and cook these in advance. The flavours blend together over night. The next day we reheat in our toaster oven. They will not be as crispy as just fried but still retain some crunch!
- Swap ground pork, turkey or chicken for beef.
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp cornstarch
- 1 lb lean ground beef
- 1 cup napa cabbage
- 1 cup carrots
- 2 green onions sliced thin
- 3 tsp sesame oil
- 1/2 tsp sugar
- 2 cloves garlic minced
- 1 tsp ginger freshly grated
- 3/4 cup minced mushrooms
- 1 package of spring roll wrappers 20
- 1 egg whipped up in a bowl
- 1 wok
- canola oil
- 2 tbsp cilantro chopped
- In a medium sized bowl, combine soy sauce, fish sauce and cornstarch. Add in the ground beef and mix well. Set aside to marinate while you prepare your other ingredients.
- Thinly slice cabbage, leafy parts only. Peel and grate carrots. Let carrots sit on a paper towel if moist. Slice onions.
- Heat 2 tsp of sesame oil in a large saucepan over medium high heat. Add ground beef and cook until beef starts to turn golden brown. Mix in sugar, garlic, ginger and mushrooms. Continue to cook another couple of minutes until flavours well combined. Remove from heat and onto plate and let cool.
- In second pan add 1 tsp of sesame oil. Toss in cabbage, carrots and onions. Cook approximately 3 minutes until vegetables soft. Remove from heat and add to plate with beef to cool.
- Once meat and veggies are cool mix together with chopped cilantro. Set aside.
- Place spring roll wrapper in a diamond shape with a corner facing you. Place 2 tablespoons of filling near corner - that will be plenty. Fold over corner and tuck in.
- Fold over right and left sides of wrapper trying not to allow any pockets. Keep it tight and roll until it looks like an envelope then stop. With your finger rub a little egg wash along the out edge of the wrapper as though you were licking an envelop. Continue rolling and ensure sealed. Set aside and keep under plastic wrap.
- Carry on until you run out of filling. Do not stack. Store on a plate, platter or baking sheet covered with plastic wrap until ready to cook.
- When you’re ready to fry, heat up 1 1/2″ of canola oil to 350F. I like to use my wok.
- Carefully drop spring rolls away from you in oil, at least 4-5 at a time, turning constantly for even browning.
- Once they are golden brown place on a rack to cool down and drain.
- Serve with your favourite dipping sauce.