Ingredients:

  • 1 lb ground beef
  • 3 cloves garlic, minced
  • 1 tbsp neutral oil
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 tsp sriracha
  • 1 cup fresh Thai basil leaves, roughly torn
  • 2 stalks green onion, thinly sliced
  • 1/2 cup carrots, julienned
  • 12 sheets spring roll wrappers
  • 1/2 cup neutral oil for frying
  • 1 egg, beaten

Instructions:

  1. Heat 1 tablespoon of oil in a skillet over medium high heat. Add the ground beef, breaking it apart with a spatula, and cook until mahogany brown. Stir in minced garlic and sriracha for 60 seconds until fragrant.
  2. Pour in the soy sauce, fish sauce, and brown sugar. Stir fry for 2-3 minutes until the liquid reduces into a velvety glaze. Note: If it's still watery, keep cooking; the glaze must cling to the beef.
  3. Remove from heat and fold in Thai basil and sliced green onions. Note: Removing from heat prevents the basil from wilting too much.
  4. Place a spring roll wrapper on a flat surface. Scoop 2 tablespoons of the beef filling and a few julienned carrot slivers into the center.
  5. Fold the bottom corner over the filling, tuck in the sides tightly, and roll forward. Note: Tucking the sides is what prevents the filling from leaking out.
  6. Seal the edge with a dab of beaten egg.
  7. Heat oil to 350°F (175°C).
  8. Fry the rolls for 2-3 minutes per side until pale golden brown and hollow sounding.
  9. Drain on paper towels immediately.