Description
Savory Korean Ground Beef Egg Rolls You’ll Crave Again!
Ingredients
Scale
- 1 lb Ground beef (85/15)
- 1 tbsp Sesame oil
- 3 cloves Garlic, minced
- 1 tbsp Fresh ginger, minced
- 1 tbsp Brown sugar
- 3 tbsp Low sodium soy sauce
- 1 tbsp Sriracha
- 24 pieces Egg roll wrappers
- 1 cup Napa cabbage leaves, torn
- 1 cup Carrots, cut into matchsticks
- 2 cups Oil, for frying
Instructions
- Heat a large pan over medium-high heat.
- Brown the ground beef along with sesame oil, minced garlic, and fresh ginger until cooked through, about 5-7 minutes.
- Drain 75% of the fat from the pan, then stir in the brown sugar, soy sauce, and Sriracha.
- Cook the mixture until the liquid has reabsorbed and the beef appears shiny, about 3-4 minutes.
- Remove the beef mixture from the pan and set aside. Add the carrot sticks to the same pan, cooking for 3-4 minutes.
- Cool the beef and carrot mixture for a few minutes.
- Lay out four egg roll wrappers at a time on a clean surface.
- Place a small square of napa cabbage in the center of each wrapper.
- Layer 5 or 6 carrot pieces and two tablespoons of the beef mixture on top of the cabbage.
- Wet the edges of the wrappers with water. Fold the sides over the filling, sealing them securely.
- Roll the wrapper closed like a burrito, tucking in the ends neatly.
- Freeze the assembled egg rolls on a cookie sheet, making sure they don’t touch.
- Fry the frozen egg rolls in hot oil (350°F) for 3-4 minutes or until golden brown.
- Drain the fried egg rolls on a drying rack.
Notes
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg
Keywords: Korean Ground Beef Egg Rolls, Egg Rolls, Korean Cuisine