Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch
  • 1/2 tsp black pepper
  • 2 scallions, finely sliced
  • 20 sheets round rice paper wrappers
  • 3 tbsp neutral oil
  • 500ml warm water
  • 2 tbsp soy sauce (for dip)
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1 tsp honey

Instructions:

  1. Heat a skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until browned and no longer pink.
  2. Stir in the minced garlic and grated ginger and cook for 1 minute.
  3. Add the soy sauce, oyster sauce, sesame oil, black pepper, and cornstarch. Stir constantly for 2 minutes until the mixture becomes a thick, cohesive paste.
  4. Remove from heat and fold in the sliced scallions. Let the mixture cool slightly.
  5. Fill a shallow bowl with warm water. Dip one sheet of rice paper for 2–3 seconds until slightly pliable but still firm.
  6. Lay the paper flat on a clean cutting board and place approximately 1.5 tbsp of beef filling in the lower center.
  7. Fold the bottom over the filling, fold in the sides, and roll tightly to seal.
  8. Heat neutral oil in a non-stick skillet over medium-high heat. Fry the rolls for 2-3 minutes per side until golden brown and crispy.
  9. Whisk together the dip ingredients: soy sauce, rice vinegar, sriracha, and honey.