
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
Serves:
Ingredients
- 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
Instructions
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Heat a large pan over medium high heat.
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Brown the meat with sesame oil, garlic and ginger.
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Drain 75% of the fat, add brown sugar, soy sauce, and Sriracha.
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Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
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Remove meat from pan, and add in the carrot sticks.
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Cook for 3 to 4 minutes until they are slightly softened.
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Let the beef and carrots cool.
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Working in sets of 4, lay out the egg roll wrappers.
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Add a small square of napa cabbage to the egg rolls.
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Add 5 or 6 carrot pieces and 2 tablespoons of beef.
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Wet the sides with water using finger.
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Fold the sides in and wet the folded in sides.
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Roll closed like a burrito and set aside until all 24 are finished.
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Freeze on a cookie sheet or tray without them touching each other.
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From frozen, fry for 3 to 4 minutes in 350 degrees F oil.
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Drain on drying rack to prevent sogginess.
Nutrition
- Calories:Â 170.83kcal
- Fat:Â 5.79g
- Saturated Fat:Â 1.67g
- Trans Fat:Â 0.23g
- Monounsaturated Fat:Â 2.55g
- Polyunsaturated Fat:Â 0.81g
- Carbohydrates:Â 22.39g
- Fiber:Â 0.80g
- Sugar:Â 3.26g
- Protein:Â 6.79g
- Cholesterol:Â 16.30mg
- Sodium:Â 299.31mg
- Calcium:Â 30.24mg
- Potassium:Â 123.45mg
- Iron:Â 1.57mg
- Vitamin A: 57.49µg
- Vitamin C:Â 3.05mg
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