Korean Ground Beef Egg Rolls
Ingredients:
Main Ingredients:
1 pound lean ground beef
1 tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/2 cup brown sugar
1/4 cup lite soy sauce
1/2 tablespoon Sriracha (adjust to taste)
24 egg roll wrappers
10 Napa cabbage leaves, torn into small squares
2 carrots, cut into matchsticks
Oil for frying
Directions:
Step 1: Prepare the Filling
Heat a large pan over medium-high heat.
Add sesame oil, garlic, and ginger to the pan, then brown the ground beef.
Drain about 75% of the fat, then stir in the brown sugar, soy sauce, and Sriracha.
Cook until the liquid is mostly absorbed and the meat has a shiny, not soupy, consistency.
Remove the beef from the pan and add the carrot sticks. Cook for 3-4 minutes until slightly softened.
Let the beef and carrots cool completely.
Step 2: Assemble the Egg Rolls
7. Lay out your egg roll wrappers in sets of four.
8. Place a small square of Napa cabbage on each wrapper.
9. Add 5-6 carrot pieces and 2 tablespoons of the beef mixture onto each wrapper.
10. Moisten the edges of the wrappers with water using your finger.
11. Fold the sides in and then roll up tightly, like a burrito, ensuring the edges are sealed.
12. Repeat until all 24 egg rolls are assembled.
Step 3: Fry the Egg Rolls
13. Place the egg rolls on a cookie sheet or tray in a single layer and freeze without letting them touch.
14. When ready to cook, heat oil in a fryer or deep skillet to 350°F (175°C).
15. Fry the frozen egg rolls for 3-4 minutes or until golden brown.
16. Drain on a drying rack to keep them crispy and avoid oil retention.
Serving Suggestions:
Serve hot with dipping sauces such as soy sauce, sweet chili sauce, or a spicy mayo.
Nutrition:
Prep Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Calories: 200 kcal per serving
Servings: 24 egg rolls
Enjoy these delicious Korean Ground Beef Egg Rolls, perfect for appetizers or party snacks!
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