Beef

Beef And Vegetable Spring Rolls

Name: Beef And Vegetable Spring Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb (450g) beef sirloin, sliced into thin strips; 2 cups mixed bell peppers, sliced into thin strips; 1 cup shredded cabbage; 1/2 cup chopped scallions; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon chili flakes; 1/4 cup grated cheddar cheese; 1/4 cup chopped fresh cilantro; 1 package low-carb spring roll wrappers; 2 tablespoons butter

By Quinn Merriweather · June 19, 2026 · Beef

Prep20 min

Cook15 min

Total40 min

Serves4

Beef And Vegetable Spring Rolls — Crispy beef spring rolls

As a home cook, I've always been fascinated by the art of creating delicious and healthy meals that my family and friends will love. One of my favorite dishes to make is beef and vegetable spring rolls, a classic Asian-inspired recipe that's perfect for weeknights or special occasions. In this recipe, I'll show you how to make low-carb beef and vegetable spring rolls from scratch, using fresh and flavorful ingredients that are easy to find in most supermarkets.

I remember the first time I tried making spring rolls - it was a disaster! The filling was too wet, the wrappers were too thick, and the whole thing just fell apart in the pan. But I didn't give up. I kept experimenting, trying different ingredients and techniques until I finally got it right. And now, I'm excited to share my secrets with you.

This recipe is special because it's not just a simple list of ingredients and instructions - it's a guide to creating a truly delicious and authentic Asian-inspired dish that's low in carbs and rich in flavor. Whether you're a seasoned cook or a beginner, you'll love the step-by-step instructions and helpful tips that make this recipe easy to follow and fun to make.

So who is this recipe for? It's for anyone who loves Asian food, but wants to make it healthier and more keto-friendly. It's for busy home cooks who need a quick and easy dinner solution that's perfect for weeknights. And it's for anyone who loves to experiment with new ingredients and techniques to create something truly special.

I like to make these spring rolls on a Sunday afternoon, when I have a little extra time to spend in the kitchen. I'll often serve them as an appetizer or snack, along with a dipping sauce made from soy sauce, vinegar, and chili flakes. They're also great as a main course, served with a side of stir-fried vegetables or a simple green salad.

Why You’ll Love This Recipe

These beef and vegetable spring rolls are easy to make and require minimal ingredients.
They're perfect for a quick and healthy dinner or lunch solution.
The recipe is customizable, so you can add your favorite ingredients or spices to make it your own.
The spring rolls are low in carbs and rich in flavor, making them a great option for keto dieters.
They're a fun and interactive food that's perfect for serving at parties or gatherings.
The recipe makes a large batch, so you can freeze some for later and enjoy them throughout the week.

Why This Recipe Works

The secret to making great beef and vegetable spring rolls is all about the balance of flavors and textures. You want to combine the tender beef and crunchy vegetables with a delicate wrapper that's crispy on the outside and soft on the inside. To achieve this, it's all about controlling the heat and moisture levels during cooking.

First, you need to cook the beef and vegetables in a way that preserves their texture and flavor. This means using high heat to sear the beef and cook the vegetables quickly, without overcooking them. Then, you need to assemble the spring rolls in a way that ensures they stay crispy and fresh. This means using the right type of wrapper, and cooking them in a way that prevents them from becoming soggy or greasy.

The key to making this recipe work is to use a combination of fat-forward browning and binding techniques. By cooking the beef and vegetables in butter and ghee, you create a rich and flavorful filling that's perfect for wrapping in a delicate spring roll wrapper. And by using a combination of cheese, egg, and ground nut flours as structural binders, you create a crispy and golden exterior that's low in carbs and rich in flavor.

Finally, the dipping sauce is what brings the whole dish together. By combining soy sauce, vinegar, and chili flakes, you create a sweet and sour sauce that's perfect for balancing the savory flavors of the beef and vegetables. It's the perfect finishing touch to a delicious and healthy meal that's sure to become a family favorite.

Ingredients You’ll Need

To make these delicious beef and vegetable spring rolls, you'll need a few simple ingredients that are easy to find in most supermarkets. The key players are the beef, vegetables, and spring roll wrappers, which provide the foundation for the dish. You'll also need some basic pantry ingredients like soy sauce, vinegar, and chili flakes to add flavor and depth to the filling and dipping sauce.

When shopping for ingredients, be sure to choose fresh and high-quality items that are free from added sugars and preservatives. For the beef, look for lean cuts like sirloin or ribeye, and slice them thinly against the grain. For the vegetables, choose a mix of colorful bell peppers, carrots, and cabbage, and slice them into thin strips. And for the spring roll wrappers, look for low-carb options made from wheat flour or almond flour.

1 lb (450g) beef sirloin, sliced into thin stripsLook for lean cuts of beef that are free from added sugars and preservatives. Slice the beef against the grain to ensure tenderness and ease of wrapping.
2 cups mixed bell peppers, sliced into thin stripsChoose a mix of colorful bell peppers, including red, yellow, and orange. Slice them into thin strips to ensure they cook evenly and add crunch to the filling.
1 cup shredded cabbageLook for fresh and crunchy cabbage that's free from added sugars and preservatives. Shred it finely to ensure it cooks evenly and adds texture to the filling.
1/2 cup chopped scallionsChoose fresh and fragrant scallions that are free from added sugars and preservatives. Chop them finely to ensure they add flavor and texture to the filling.
2 tablespoons soy sauceLook for low-carb soy sauce that's free from added sugars and preservatives. Use it to add depth and umami flavor to the filling and dipping sauce.
2 tablespoons rice vinegarChoose a low-carb rice vinegar that's free from added sugars and preservatives. Use it to add a sweet and sour flavor to the dipping sauce.
1 tablespoon chili flakesLook for low-carb chili flakes that are free from added sugars and preservatives. Use them to add heat and spice to the filling and dipping sauce.
1/4 cup grated cheddar cheeseChoose a low-carb cheddar cheese that's free from added sugars and preservatives. Use it to add flavor and texture to the filling and help bind the spring rolls together.
1/4 cup chopped fresh cilantroLook for fresh and fragrant cilantro that's free from added sugars and preservatives. Chop it finely to ensure it adds flavor and texture to the filling and dipping sauce.
1 package low-carb spring roll wrappersChoose low-carb spring roll wrappers made from wheat flour or almond flour. Look for wrappers that are free from added sugars and preservatives, and are easy to wrap and seal.
2 tablespoons butterLook for high-quality butter that's free from added sugars and preservatives. Use it to cook the beef and vegetables and add flavor to the filling and dipping sauce.

Ingredients for Beef And Vegetable Spring Rolls

Equipment You’ll Need

Large heavy skillet or wokSharp chef's knifeCutting boardInstant-read thermometerLarge bowl for mixing fillingSmall bowl for mixing dipping sauceSpring roll wrapper brush

How to Make Beef And Vegetable Spring Rolls

1
In a large heavy skillet or wok, heat 1 tablespoon of butter over medium-high heat until it melts and foams. Add the sliced beef and cook until it's browned and cooked through, about 5-7 minutes. Remove the beef from the skillet and set it aside to cool.
2
In the same skillet, add the remaining 1 tablespoon of butter and cook the sliced bell peppers and shredded cabbage until they're tender and lightly browned, about 5-7 minutes. Add the chopped scallions and cook for an additional 1-2 minutes, until they're fragrant and lightly browned.
3
In a large bowl, combine the cooked beef, bell peppers, cabbage, and scallions. Add the soy sauce, rice vinegar, and chili flakes, and stir until everything is well combined.
4
Add the grated cheddar cheese to the bowl and stir until it's well combined with the other ingredients.
5
Lay a spring roll wrapper on a flat surface and brush the edges with a little water. Place about 1/4 cup of the filling in the center of the wrapper, and brush the edges with a little more water.
6
Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll the wrapper into a tight cylinder. Repeat with the remaining wrappers and filling.
7
Heat about 1-2 inches of oil in a large skillet over medium-high heat until it reaches 350°F. Add a few of the spring rolls to the skillet and cook until they're golden brown and crispy, about 3-5 minutes on each side. Repeat with the remaining spring rolls.
8
Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
9
Serve the spring rolls hot with a dipping sauce made from soy sauce, rice vinegar, and chili flakes. Garnish with chopped cilantro and scallions, if desired.
10
To make the dipping sauce, combine 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and 1 tablespoon of chili flakes in a small bowl. Stir until everything is well combined, then serve the sauce alongside the spring rolls.
11
To cook the spring rolls in the oven, preheat the oven to 400°F. Place the spring rolls on a baking sheet lined with parchment paper and bake for about 15-20 minutes, until they're golden brown and crispy.

Expert Tips

Use high-quality ingredients that are free from added sugars and preservatives.
Choose low-carb spring roll wrappers made from wheat flour or almond flour.
Don't overfill the spring rolls, or they may burst open during cooking.
Use a thermometer to ensure the oil reaches the correct temperature for frying.
Don't overcrowd the skillet when frying the spring rolls, or they may stick together.
Experiment with different fillings and dipping sauces to find your favorite combinations.
Make a large batch of spring rolls and freeze them for later use.
Use a spring roll wrapper brush to brush the edges of the wrappers with water, which helps them stick together.

Common Mistakes to Avoid

Overfilling the spring rolls, which can cause them to burst open during cooking.
Not using high-quality ingredients, which can affect the flavor and texture of the spring rolls.
Not cooking the spring rolls at the correct temperature, which can cause them to be greasy or undercooked.
Not using a thermometer to ensure the oil reaches the correct temperature for frying.
Overcrowding the skillet when frying the spring rolls, which can cause them to stick together.
Not freezing the spring rolls properly, which can cause them to become soggy or develop off-flavors.

Variations and Substitutions

Add diced onions or mushrooms to the filling for extra flavor and texture.
Use different types of cheese, such as mozzarella or feta, to add unique flavors to the filling.
Add some heat to the filling by incorporating diced jalapenos or serrano peppers.
Use different types of protein, such as chicken or pork, to create variations on the recipe.
Experiment with different seasonings and spices, such as cumin or smoked paprika, to add depth and complexity to the filling.
Add some crunch to the spring rolls by incorporating chopped nuts or seeds into the filling.
Use low-carb alternatives to traditional soy sauce, such as coconut aminos or tamari, to reduce the carb content of the recipe.

What to Serve With Beef And Vegetable Spring Rolls

These beef and vegetable spring rolls are perfect for serving as an appetizer or snack, and they're also great as a main course when served with a side of stir-fried vegetables or a simple green salad. You can also serve them with a dipping sauce made from soy sauce, rice vinegar, and chili flakes, which adds a sweet and sour flavor to the dish.

Some other ideas for serving the spring rolls include:

Serving them with a side of cauliflower rice or zucchini noodles for a low-carb and keto-friendly meal.

Adding them to a salad or wrap for a quick and easy lunch or dinner.

Serving them as a snack or appetizer at a party or gathering.

Using them as a topping for a salad or soup.

Serve with a side of stir-fried vegetables or a simple green salad.Add to a salad or wrap for a quick and easy lunch or dinner.Serve as a snack or appetizer at a party or gathering.Use as a topping for a salad or soup.

Make-Ahead, Storage, Freezing and Reheating

To store the spring rolls, you can place them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months, and simply thaw and reheat them when you're ready to eat them.

To freeze the spring rolls, simply place them on a baking sheet lined with parchment paper and put them in the freezer until they're frozen solid. Then, transfer them to an airtight container or freezer bag and store them in the freezer for up to 2 months.

To reheat the spring rolls, you can simply bake them in the oven at 400°F for about 10-15 minutes, until they're crispy and golden brown. You can also reheat them in the microwave, but be careful not to overheat them, as this can cause them to become soggy or greasy.

Some other tips for storing and reheating the spring rolls include:

Using a thermometer to ensure the oil reaches the correct temperature for frying, which can help prevent the spring rolls from becoming greasy or undercooked.

Not overcrowding the skillet when reheating the spring rolls, which can cause them to stick together.

Experimenting with different seasonings and spices to add depth and complexity to the filling.

Using low-carb alternatives to traditional soy sauce, such as coconut aminos or tamari, to reduce the carb content of the recipe.

Frequently Asked Questions

What type of spring roll wrappers should I use?

Look for low-carb spring roll wrappers made from wheat flour or almond flour. These wrappers are low in carbs and rich in flavor, and they're perfect for making keto-friendly spring rolls.

How do I prevent the spring rolls from sticking together?

To prevent the spring rolls from sticking together, make sure to not overcrowd the skillet when frying them. You can also use a little bit of oil to brush the edges of the wrappers, which can help them stick together less.

Can I freeze the spring rolls?

Yes, you can freeze the spring rolls for up to 2 months. Simply place them on a baking sheet lined with parchment paper and put them in the freezer until they're frozen solid. Then, transfer them to an airtight container or freezer bag and store them in the freezer for up to 2 months.

How do I reheat the spring rolls?

What type of dipping sauce should I use?

You can use a dipping sauce made from soy sauce, rice vinegar, and chili flakes. This sauce is sweet and sour, and it's perfect for balancing the savory flavors of the beef and vegetables.

Can I customize the filling?

Yes, you can customize the filling to your liking. Some ideas include adding diced onions or mushrooms, using different types of cheese, or incorporating diced jalapenos or serrano peppers for extra heat.

How many spring rolls does this recipe make?

This recipe makes about 20-25 spring rolls, depending on the size of the wrappers and the amount of filling you use.

Can I make the spring rolls ahead of time?

Yes, you can make the spring rolls ahead of time and store them in the refrigerator for up to 3 days. You can also freeze them for up to 2 months and reheat them when you're ready to eat them.

The Full Recipe

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