Korean Ground Beef Egg Rolls Recipe (2024)

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Introduction

Elevate your culinary skills with this Korean Ground Beef Egg Rolls recipe, a delightful fusion of Korean and American flavors. These savory egg rolls are filled with seasoned ground beef and vegetables, making them a perfect appetizer or snack for any occasion. Let’s roll up our sleeves and get cooking!

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The Allure of Korean Ground Beef Egg Rolls

Korean Ground Beef Egg Rolls offer a mouthwatering blend of textures and tastes. The crispy egg roll wrapper encases a flavorful filling of ground beef, vegetables, and Korean-inspired seasonings. It’s a delightful twist on traditional egg rolls that’s sure to please your palate.

Ingredients You’ll Need

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Before we dive into the cooking process, gather these essential ingredients:

For the Filling

Ground Beef: 1 pound of lean ground beef.
Onion: 1 medium onion, finely chopped.
Garlic: 3 cloves of garlic, minced.
Carrots: 2 carrots, finely grated.
Green Onions: 3-4 green onions, finely chopped.
Soy Sauce: 3 tablespoons of soy sauce.
Sesame Oil: 1 tablespoon of sesame oil.
Brown Sugar: 1 tablespoon of brown sugar.
Ginger: 1 teaspoon of fresh ginger, minced.
Red Pepper Flakes: 1/2 teaspoon of red pepper flakes (adjust to your spice preference).
Salt and Pepper: To taste.
Cooking Oil: 2 tablespoons of cooking oil (such as vegetable or canola oil).

For the Egg Rolls

Egg Roll Wrappers: 12 egg roll wrappers.
Cornstarch: 2 tablespoons of cornstarch mixed with 2 tablespoons of water (for sealing the egg rolls).
Cooking Oil: For frying (about 2 cups).

The Cooking Process

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Now, let’s roll up our sleeves and create these delicious Korean Ground Beef Egg Rolls:

Preparing the Filling

Step 1: Sauté the Aromatics

In a large skillet or frying pan, heat 2 tablespoons of cooking oil over medium-high heat. Add the finely chopped onion and minced garlic. Sauté for about 2 minutes until they become fragrant and slightly translucent.

Step 2: Brown the Beef

Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the beef is browned and cooked through, usually around 5-6 minutes. Drain any excess fat if necessary.

Step 3: Season the Filling

Assembling the Egg Rolls

Step 4: Roll the Egg Rolls

Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon a generous portion of the beef and vegetable filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly. Use the cornstarch and water mixture to seal the edge of the wrapper.

Step 5: Fry the Egg Rolls

In a large, deep skillet or frying pan, heat about 2 cups of cooking oil to 350°F (175°C) over medium-high heat. Carefully add the rolled egg rolls to the hot oil and fry until they turn golden brown and crispy, usually about 3-4 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil.

Conclusion

Congratulations! You’ve just created a batch of scrumptious Korean Ground Beef Egg Rolls that are bursting with flavor and ready to be enjoyed. These egg rolls are perfect for dipping in your favorite sauces or savoring on their own.

FAQs

1. What dipping sauce goes well with Korean Ground Beef Egg Rolls?

These egg rolls pair wonderfully with a dipping sauce made from a mixture of soy sauce, rice vinegar, sesame oil, and a pinch of sugar. You can also use sweet chili sauce or sriracha mayo for some extra kick.

2. Can I make these egg rolls in advance and reheat them?

While they’re best enjoyed fresh and crispy, you can store leftovers in the refrigerator and reheat them in the oven or toaster oven to maintain their crunchiness.

3. Can I use ground pork or chicken instead of beef?

Absolutely! You can substitute ground pork, chicken, or even tofu for a different flavor profile.

4. How do I prevent the egg rolls from getting soggy?

Ensure the filling is completely cooled before wrapping the egg rolls, and make sure the oil is hot enough when frying to achieve a crispy texture.

5. Are there vegetarian alternatives for this recipe?

You can create delicious vegetarian egg rolls by using a meat substitute or a mix of sautéed mushrooms, cabbage, and carrots for the filling.

Source: dinnerthendessert.com

Korean Ground Beef Egg Rolls Recipe

Yield: 24 egg rolls

Prep Time: 30 minutes

Cook Time: 5 minutes

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 for3-4 minutesuntil 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 for3-4 minutesin 350 degree oil.
Drain on drying rack to prevent sogginess or the egg rolls sitting in oil.

Nutrition Information

Yield 1Serving Size 24
Amount Per ServingCalories 4202Total Fat 102gSaturated Fat 27gTrans Fat 2gUnsaturated Fat 59gCholesterol 490mgSodium 8993mgCarbohydrates 582gFiber 18gSugar 94gProtein 230g

The information contained herein is subject to change.

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