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.
INGREDIENTS
INSTRUCTIONS
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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.
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