Ingredients:
- 1 lb (450g) ground beef, preferably lean
- 1 medium onion, finely diced (about 1 cup / 150g)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 red bell pepper, finely diced (about ¾ cup / 100g)
- 1-2 Thai chilies, finely minced (adjust to your spice preference)
- 1/4 cup (60ml) soy sauce, low sodium preferred
- 2 tablespoons fish sauce (nam pla)
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch (cornflour)
- 1 cup (packed) fresh Thai basil leaves, roughly chopped (about 30g)
- 2 tablespoons vegetable oil
- 1 package (approx. 20-25) spring roll wrappers (rice paper wrappers)
- 1 egg, beaten (for sealing the rolls)
- Vegetable oil, for frying
Instructions:
- Heat oil in a skillet/wok. Sauté onion until softened. Add garlic, chilies, and bell pepper; cook until fragrant.
- Add ground beef and cook, breaking it up, until browned. Drain excess fat.
- Stir in soy sauce, fish sauce, brown sugar, oyster sauce, rice vinegar, and cornstarch. Simmer until the sauce thickens.
- Remove from heat and stir in the chopped Thai basil. Taste and adjust seasonings as needed. Let cool slightly.
- Set up a clean work surface with spring roll wrappers, a shallow dish of warm water, and the beaten egg.
- Dip a wrapper in warm water to soften. Lay flat on your work surface. Place a spoonful of filling in the center of the wrapper. Fold sides in, then roll tightly from the bottom up, sealing the edge with beaten egg.
- Place the assembled spring rolls on the prepared baking sheet, seam-side down. Cover and refrigerate for at least 30 minutes. This helps them hold their shape during frying.
- Heat vegetable oil in a deep fryer or pot to 350°F (175°C). Fry the spring rolls in batches until golden brown and crispy, about 2-3 minutes per side. Alternatively, pan-fry in a skillet with enough oil to come halfway up the rolls, turning frequently.
- Remove spring rolls with a slotted spoon and drain on paper towels. Serve immediately.