A Korean Egg Roll made with just ground beef, brown sugar, soy sauce, garlic, and ginger. Sweet and gingery with a soft center, these beef egg rolls are a-mazing! The perfect party food!
Korean Ground Beef Egg Rolls weren’t initially on my rundown of plans to make. Why you inquire? Since I’d never known about them. What I had known about, and made previously, was Korean Ground Beef which is one of our #1 alternate way dinners to make with ground hamburger. So when I had about a cup of it left finished and about six egg move coverings I had one of those animation light minutes.
Good gracious, yes. So often yes. They were so natural to make thus great I utilized my second pack of ground meat I expected to make lasagna with to make a gigantic group of these Korean egg rolls. I sent my better half (with the two children close by… he is a holy person!) to the store to purchase two additional packs of egg move coverings and pretty much an hour later I had wrapped and set to freeze 48 extra hamburger egg rolls.
The best part is these Korean hamburger egg rolls are unique. They aren’t ordinary spring rolls or egg rolls. They are sweet and gingery and have a delicate focus with the carrots. There’s a trace of the slaw I regularly make with Korean Ground Beef since I scooped the filling onto a little piece of napa cabbage to help keep the fluid from drenching through the egg move coverings. I even added some matchstick carrot adheres to the dish I removed the hamburger from. I cooked them for a couple of moments to mellow them and added them to my recently prepared Korean egg roll.
My Korean egg move contort has authoritatively been named “Second best egg rolls EVER” which is a quite enormous commendation to them since I don’t have a clue what could thump Cheesesteak Egg Rolls off the best position for my significant other. You can undoubtedly make these Korean egg moves with your preferred ground meat, I will in general serve them with a light plate of mixed greens with Miso dressing dependent on my #1 Costco Asian Salad Kit and velvety miso dressing.
ield: 24 egg rolls
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
- 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 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 Carrots , cut into matchsticks
- oil , for frying
Note: click on times in the instructions to start a kitchen timer while cooking.
- 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.