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 Egg Roll with Ground Beef? Yes.
Korean Ground Beef Egg Rolls weren’t originally on my list of recipes to make. Why you ask? Because I’d never heard of them. What I had heard of, and made before, was Korean Ground Beef which is one of our favorite shortcut meals to make with ground beef. So when I had about a cup of it left over and about a half a dozen egg roll wrappers I had one of those cartoon light bulb moments.
Oh my goodness, yes. So many times yes. They were so easy to make and so good I used my second pack of ground beef I intended to make lasagna with to make a huge batch of these Korean egg rolls. I sent my husband (with both kids in tow…he is a saint!) to the store to buy two more packs of egg roll wrappers and just about an hour later I had wrapped and set to freeze 48 additional beef egg rolls.
They are that good.
These Beef Egg Rolls are GOOOOD.
The best part is these Korean beef egg rolls are different. They aren’t normal spring rolls or egg rolls. They are sweet and gingery and have a soft center with the carrots. There’s a hint of the slaw I normally make with Korean Ground Beef because I scooped the filling onto a small piece of napa cabbage to help prevent the liquid from soaking through the egg roll wrappers. I even added some matchstick carrot sticks to the pan I took the beef out of. I cooked them for a few minutes to soften them and added them to my newly concocted Korean egg roll.
My Korean egg roll twist has officially been labeled “Second best egg rolls EVER” which is a pretty big compliment to them because I don’t know what could knock Cheesesteak Egg Rolls off the top spot for my husband. You can easily make these Korean egg rolls with the ground meat of your choice, I tend to serve them with a light salad with Miso dressing based on my favorite Costco Asian Salad Kit and creamy miso dressing.
Korean Ground Beef Egg Rolls
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 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
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.
Made these for my daughters birthday party. It was their favourite. I doubled the recipe thankfully. Used gojujang, about 3 tsp. This will be made many more times in the future! Thanks for this recipe
Hi! I am excited to make these, but I am not a fan of boiling oil. Do you think I could cook them in an air fryer?
I’ve not tested it but if you decide to try, I’d love to know how it turns out. Thanks!
I made it just as is, and it was soooo good! I served along side some spring rolls so we weren’t just eating fried food for dinner, but I have to say it was really hard to eat those when these were right next to them lol. Totally worth a try, and really pretty easy.
I totally get that!! Glad you enjoyed them so much.
I made this recipe because of the reviews, but honestly, it was soo sweet that no one in my house ate them. Not sure if there is a mistake with the measurement of sugar. Not good for us
That’s a bummer!
If I’m going to bake the egg rolls should I still freeze them?
Just curious, What is the purpose of freezing them before frying?
Thank you!! Excited to make these!!
Sometimes they hold up easier when frying but it’s just a preference, not necessarily needed.