Korean Ground Beef Egg Rolls Recipe

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 to 4 minutes until they are slightly softened.

Let the beef and carrots cool.

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

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

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

Wet the sides with water using finger.

Fold the sides in and wet the folded in sides.

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

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

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

Drain on drying rack to prevent sogginess.