Korean Ground Beef Egg Rolls Recipe

Korean Ground Beef Egg Rolls Recipe

How To Make Korean Ground Beef Egg Rolls

These egg rolls use ground beef and are oozing with Korean-inspired flavors from the garlic, ginger, sriracha, soy sauce, brown sugar, and sesame oil

Preparation: 30 minutes
Cooking: 5 minutes
Total: 35 minutes



  • 1lblean ground beef
  • 1tbspsesame oil
  • 3cloves garlic,minced
  • 1tspfresh ginger,minced
  • ½cupbrown sugar
  • ¼cuplite soy sauce
  • ½tbspSriracha
  • 24egg roll wrappers
  • 10Napa Cabbage leaves,torn into small squares using the most tender parts
  • 2carrots,cut into matchsticks
  • oil,for frying


  1. Heat a large pan over medium high heat.

  2. Brown the meat with sesame oil, garlic and ginger.

  3. Drain 75% of the fat, add brown sugar, soy sauce, and Sriracha.

  4. Cook until the liquid has reabsorbed and the meat is shiny but not soupy.

  5. Remove meat from pan, and add in the carrot sticks.

  6. Cook for 3 to 4 minutes until they are slightly softened.

  7. Let the beef and carrots cool.

  8. Working in sets of 4, lay out the egg roll wrappers.

  9. Add a small square of napa cabbage to the egg rolls.

  10. Add 5 or 6 carrot pieces and 2 tablespoons of beef.

  11. Wet the sides with water using finger.

  12. Fold the sides in and wet the folded in sides.

  13. Roll closed like a burrito and set aside until all 24 are finished.

  14. Freeze on a cookie sheet or tray without them touching each other.

  15. From frozen, fry for 3 to 4 minutes in 350 degrees F oil.

  16. Drain on drying rack to prevent sogginess.


  • Calories: 170.83kcal
  • Fat: 5.79g
  • Saturated Fat: 1.67g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 2.55g
  • Polyunsaturated Fat: 0.81g
  • Carbohydrates: 22.39g
  • Fiber: 0.80g
  • Sugar: 3.26g
  • Protein: 6.79g
  • Cholesterol: 16.30mg
  • Sodium: 299.31mg
  • Calcium: 30.24mg
  • Potassium: 123.45mg
  • Iron: 1.57mg
  • Vitamin A: 57.49µg
  • Vitamin C: 3.05mg
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