Korean Ground Beef Egg Rolls
User Reviews
4.8
Korean Ground Beef Egg Rolls
Description
The filling is prepared by browning lean ground beef with sesame oil, garlic, and fresh ginger, then cooking off most fat before mixing in brown sugar, soy sauce, and sriracha. This mixture reduces until glossy but not liquid, concentrating flavors and coating the meat.
Carrot matchsticks are softened briefly in the pan to retain some crunch, then combined with torn Napa cabbage leaves for fresh texture. The cooled filling is placed on egg roll wrappers with a small amount of cabbage and carrot, then rolled tightly, sealing edges with water to keep fillings secure during frying.
Freezing the uncooked egg rolls individually ensures they don’t stick together and helps preserve structure. Frying them from frozen in hot oil crisps the wrappers evenly and cooks the filling thoroughly. Draining on a rack prevents sogginess. The final rolls offer a layered experience of crunchy wrapper, spicy-sweet ground beef, and fresh vegetables.
Ingredients
- 1 pound ground beef lean
- 1 Tablespoon sesame oil
- 3 cloves garlic , minced
- 1 teaspoon ginger minced, fresh
- 1/2 cup brown sugar
- 1/4 cup soy sauce lite
- 1/2 Tbsp sriracha (use less if you don't like spice!)
- 24 egg roll wrappers
- 10 Napa cabbage leaves , torn into small squares using the most tender parts
- 2 carrot cut into matchsticks
- neutral cooking oil for frying, generic cooking oil
Instructions
- Heat a large pan over medium high heat.
- Brown the meat with sesame oil, garlic and ginger.
- Drain 75% of the fat, add brown sugar, soy sauce, and Sriracha.
- Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
- Remove meat from pan, and add in the carrot sticks.
- Cook for 3-4 minutes until they are slightly softened.
- Let the beef and carrots cool.
- Working in sets of 4 lay out your egg roll wrappers.
- Add a small square of napa cabbage to the egg rolls.
- Add 5 or 6 carrot pieces and two tablespoons of beef.
- Wet the sides with water using your finger.
- Fold the sides in and wet the folded in sides.
- Roll closed like a burrito and set aside until you finish all 24.
- Freeze on a cookie sheet or tray without them touching each other.
- From frozen, fry for 3-4 minutes in 350 degree oil.
- Drain on drying rack to prevent sogginess or the egg rolls sitting in oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24egg rolls
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Cholesterol | 12mg | 4% |
| Sodium | 234mg | 10% |
| Potassium | 132mg | 3% |
| Sugar | 4g | 8% |
| Vitamin A | 885IU | 18% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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