Korean Ground Beef Egg Rolls

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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.

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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

Recipe

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Korean Ground Beef Egg Rolls

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

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

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Heat a large pan over medium high heat.
  2. Brown the meat with sesame oil, garlic and ginger.
  3. Drain 75% of the fat, add brown sugar, soy sauce, and Sriracha.
  4. Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
  5. Remove meat from pan, and add in the carrot sticks.
  6. Cook for 3-4 minutes until they are slightly softened.
  7. Let the beef and carrots cool.
  8. Working in sets of 4 lay out your egg roll wrappers.
  9. Add a small square of napa cabbage to the egg rolls.
  10. Add 5 or 6 carrot pieces and two tablespoons of beef.
  11. Wet the sides with water using your finger.
  12. Fold the sides in and wet the folded in sides.
  13. Roll closed like a burrito and set aside until you finish all 24.
  14. Freeze on a cookie sheet or tray without them touching each other.
  15. From frozen, fry for 3-4 minutes in 350 degree oil.
  16. Drain on drying rack to prevent sogginess or the egg rolls sitting in oil.

Nutrition Information

Yield: 24 egg rolls, Amount per serving: calories

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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!

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Appetizers Beef Main Dishes Meat & Seafood Recipe Worldly Foods

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Comments

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

  1. 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. 🙂

  2. 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.

    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!

  3. 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.

  4. 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!

    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.

  5. 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.

    Rating: 5
    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!

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