• Prep Time: 30 mins
  • Cooking Time: 5 mins
  • Serves: 24

Ground Beef Egg Rolls

  • Recipe Submitted by on

 Ingredients List

  • 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


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.

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