Korean Ground Beef Egg Rolls

24 egg rolls
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes

A Korean Egg Roll made with just ground beef, brown sugar, soy sauce, garlic, and ginger. Sweet and gingery with a soft center, these beef egg rolls are a-mazing! The perfect party food!

Korean Egg Rolls with Korean Ground Beef

Korean Egg Roll with Ground Beef? Yes.

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.

Oh my goodness, yes. So many times yes. They were so easy to make and so good I used my second pack of ground beef I intended to make lasagna with to make a huge batch of these Korean egg rolls. I sent my husband (with both kids in tow…he is a saint!) to the store to buy two more packs of egg roll wrappers and just about an hour later I had wrapped and set to freeze 48 additional beef egg rolls.

They are that good.

These Beef Egg Rolls are GOOOOD.

The best part is these Korean beef egg rolls are different. They aren’t normal spring rolls or egg rolls. They are sweet and gingery and have a soft center with the carrots. There’s a hint of the slaw I normally make with Korean Ground Beef because I scooped the filling onto a small piece of napa cabbage to help prevent the liquid from soaking through the egg roll wrappers. I even added some matchstick carrot sticks to the pan I took the beef out of. I cooked them for a few minutes to soften them and added them to my newly concocted Korean egg roll.

My Korean egg roll twist has officially been labeled “Second best egg rolls EVER” which is a pretty big compliment to them because I don’t know what could knock Cheesesteak Egg Rolls off the top spot for my husband. You can easily make these Korean egg rolls with the ground meat of your choice, I tend to serve them with a light salad with Miso dressing based on my favorite Costco Asian Salad Kit and creamy miso dressing.

Korean Egg Rolls made with just a few ingredients

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Korean Ground Beef Egg Rolls

Korean Ground Beef Egg Rolls made with just a few ingredients are a great party food and perfect use of leftovers!
Yield 24 egg rolls
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Korean
Author Sabrina Snyder


  • 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.


Calories: 92kcal | Carbohydrates: 13g | Protein: 5g | Fat: 1g | Cholesterol: 12mg | Sodium: 234mg | Potassium: 132mg | Sugar: 4g | Vitamin A: 885IU | Vitamin C: 3.8mg | Calcium: 23mg | Iron: 1mg
Keyword: Korean Egg Roll (Ground Beef Egg Roll)

Korean Ground Beef Egg Rolls with carrots and served over rice

Korean Ground Beef Egg Rolls made with just a few ingredients are a great party food and perfect use of leftovers!
Korean Ground Beef Egg Rolls made with just a few ingredients are a great party food and perfect use of leftovers!
Korean Ground Beef Egg Rolls made with just a few ingredients are a great party food and perfect use of leftovers!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Oh my. Just slid over to this recipe after trying the Korean beef peppers. This looks like a must do. Thanks!

  2. simply delicious! I air fried them too! I did not freeze them and they did not fall apart. although, I only got 8 egg rolls..I may have gotten huge egg roll wraps maybe? haha. but either way it was enough for my family if 4. picky kid approved. ?

  3. Thank you for a great dinner tonight! It took me a while to have the time to make this, but it’s now in a rotation.

  4. Made these last night using lumpia/TYJ Spring Roll Wrappers and they came out great but I admittedly was lazy and made these changes: shredded the napa cabbage and finely julienned the carrots (with a kitchen device designed for this task) and added both to finished meat and cooked on residual heat to soften vegetables just a bit. I didn’t freeze before frying, and they came out beautiful. I know my changes lack in presentation and crunch, but much easier and I prefer spring roll wrappers over egg roll wrappers. I also used gochujang instead of sriracha (that’s all I had in fridge) and cut down the brown sugar from 1/4 cup to a heaping TBSP. Great flavors, I enjoyed without any dipping sauce but my husband preferred it with the traditional Thai sweet chili sauce. A nice change to the “usual” spring roll! Love your recipes, thanks!

  5. Made this recipe using ground chicken because I have a beef allergy – worked great, tastes delicious. Thank you.

  6. I make a deconstructed version of this and it is delicious! I make the meat as is (except I use cinnamon instead of ginger), line individual bowls with the napa cabbage, jasmine rice and then the meat on top! So goooood!!!

  7. Made these for my daughters birthday party. It was their favourite. I doubled the recipe thankfully. Used gojujang, about 3 tsp. This will be made many more times in the future! Thanks for this recipe

    1. I make these all the time by baking them! At least once a week I just make the beef to add on rice. My husbands favorite meal!

  8. Hi! I am excited to make these, but I am not a fan of boiling oil. Do you think I could cook them in an air fryer?

  9. I made it just as is, and it was soooo good! I served along side some spring rolls so we weren’t just eating fried food for dinner, but I have to say it was really hard to eat those when these were right next to them lol. Totally worth a try, and really pretty easy.

  10. I made this recipe because of the reviews, but honestly, it was soo sweet that no one in my house ate them. Not sure if there is a mistake with the measurement of sugar. Not good for us

  11. If I’m going to bake the egg rolls should I still freeze them?
    Just curious, What is the purpose of freezing them before frying?
    Thank you!! Excited to make these!!

  12. To make this more Korean you need to eliminate the Sriracha as that is not Korean it’s just a hot sauce. In it’s place you Gochujang which is a Korean hot paste. Being Korean I’ve been making a similar version for years. And periodically I will add kimchi juice and/or just chopped kimchi in it as well.

    1. I’ve not tested it. Lumpia wrappers are thinner and not as wide as egg roll wrappers so you may have to roll them smaller. I’d be afraid they wouldn’t hold the filling. If you decide to try, I’d love to know how they turn out. Thanks!

  13. When you freeze the rolls, does the cabbage inside do ok? I’ve never had much luck with frozen leaf veggies. Or is the amount of cabbage so negligible that you don’t really notice? Thanks!

    1. There isn’t enough cabbage to really make a difference. I would recommend frying them to reheat for best results.

  14. good eats. I will probably cut the sugar in half with the next batch, wondering about a splenda sweetener instead? mmm. thanks

    1. I haven’t tested it before but if you decide to try, I’d love to know how it turns out! Thanks!

    1. I usually make these ahead and freeze for later, but if you’re cooking the same day? Maybe a couple hours. If you freeze them with plenty of space around each one even an hour should be enough. Hope you love them!

  15. Made these yesterday. Instead of pieces of napa cabbage, I used pre-made cole slaw mix added more carrots. I flash froze them because there were a lot. Today I used my air fryer. They came out perfect. Thank you for the recipe.

    1. I haven’t tested it as they always get eaten very quickly, haha, but I don’t see why not. Make sure to let them completely cool, wrap the in parchment paper and place into freezer bags. If you want them crispy after freezing, you’ll either want to place them in the oven or fry them again.

  16. Steven F, I recommend you go back to school as well. Your grammar is perhaps more of an “epic failure”. Whether this is a genuine Korean recipe or not… the taste is far from a failure. Yum!

    1. Thanks Carrie, I ended up deleting his comment, I can handle if people try and dislike a recipe, but being rude for the sake of it is just not something I want on the page. I appreciate the support though!

  17. I made these for dinner last night. My husband loved them. They’re such a fun twist on traditional egg rolls. Thanks!

  18. Did not get 24 from this recipe. Got only 18 and i added bean sprous to beef them up and strech the meat. I bake mine instead of frying. Spray oil on the baking sheet and the egg rolls and bake at 425F for 18 minutes.

    1. Oh no! I just switched email providers so I have been working through some kinks. I will make sure to add you manually this morning!

  19. These egg rolls were delicious. I have made egg rolls with chicken or pork and veggies for years, but never with ground beef. I had a half head of cabbage so used pieces of that rather than buying napa, and also added a handful of fresh green beans that needed to be used up. I cut them into match sticks and sautéed them with the carrots. Definitely a keeper recipe. Husband loved them.

  20. Is there a way to fry these in a pan in some oil or do they need to be deep fried? Do you think there is a way to bake them?

    1. With egg rolls you typically need them to deep fry, pan frying would lead to uneven cooking on the sides and it would taste a bit raw/chewy on the sides that didn’t fry enough.

    2. You can bake them by brushing them with oil and baking at 425 for 18 mins or until brown. They have always been crispy and never chewy! I always bake egg rolls. 🙂

      1. Can attest to the baking!! So good. I usually can’t eat more than 2 at a time but I stuff them pretty full and added a broccoli, cabbage, carrot mixture to them. And the spicy mayo is a hit. Eapeaiclly with some Thai sweet chili sauce added.

    1. Good on their own! But, sometimes we dip in spicy mayo (mix mayo and sriracha to taste). Either way they’re awesome.

  21. Such a great idea, and so different from a normal egg roll! Now I have two new recipes to add to my list – Korean ground beef and these rolls!