Korean Ground Beef Egg Rolls are a delightful fusion of flavors that bring a taste of Korea right to your kitchen. As I first took a bite of these crispy, savory rolls, I was instantly transported to the bustling streets of Seoul, where street vendors serve up delicious snacks that are both satisfying and comforting. The combination of seasoned ground beef, fresh vegetables, and a crispy wrapper creates a texture that is simply irresistible.
What I love most about Korean Ground Beef Egg Rolls is their versatility; they can be enjoyed as an appetizer, a snack, or even a main dish. The rich umami flavor of the beef, paired with the crunch of the egg roll wrapper, makes for a mouthwatering experience that keeps everyone coming back for more. Plus, they are incredibly convenient to make, allowing you to whip up a batch for a family gathering or a cozy night in. Join me as we explore this delicious recipe that is sure to become a favorite in your home!
Ingredients:
- 1 pound ground beef
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup shredded carrots
- 1 cup bean sprouts
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 1 package egg roll wrappers (about 20 wrappers)
- Oil for frying (vegetable or canola)
- Sweet chili sauce (for serving)
Preparing the Filling
- In a large skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the minced garlic and chopped onion. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
- Add the ground beef to the skillet. Use a spatula to break it apart as it cooks. Stir occasionally, cooking until the beef is browned and fully cooked, about 5-7 minutes.
- Once the beef is cooked, drain any excess fat from the skillet. This step is crucial to avoid greasy egg rolls.
- Next, add the shredded carrots, bean sprouts, and chopped green onions to the skillet. Stir everything together and cook for an additional 2-3 minutes until the vegetables are slightly tender but still crisp.
- Now, it’s time to season the filling. Pour in the soy sauce, sesame oil, and sprinkle the brown sugar, ground ginger, and black pepper over the mixture. Stir well to combine all the flavors. Cook for another minute, then remove the skillet from heat and let the filling cool slightly.
Assembling the Egg Rolls
- Once the filling has cooled enough to handle, it’s time to assemble the egg rolls. Lay out an egg roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond shape).
- Place about 2-3 tablespoons of the beef filling in the center of the wrapper. Be careful not to overfill, as this can make rolling difficult.
- Fold the bottom corner of the wrapper over the filling, tucking it in tightly. Then, fold in the two side corners towards the center, creating a pocket for the filling.
- Finally, roll the wrapper away from you towards the top corner, sealing the edge with a little water to help it stick. Repeat this process with the remaining wrappers and filling.
Cooking the Egg Rolls
- In a large, deep skillet or a wok, pour enough oil to submerge the egg rolls about halfway. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles and bubbles, the oil is ready.
- Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy. Use tongs to turn them gently to ensure even cooking.
- Once cooked, remove the egg rolls from the oil and place them on a plate lined with paper towels to absorb any excess oil. This will keep them crispy and not greasy.
- Continue frying the remaining egg rolls in batches until all are cooked. If the oil temperature drops, allow it to heat back up before adding more egg rolls.
Serving the Egg Rolls
- Once all the egg rolls are fried and drained, arrange them on a serving platter. They are best served hot and crispy!
- For an extra touch, serve the egg rolls with sweet chili sauce on the side for dipping. The sweetness of the sauce complements the savory filling perfectly.
- Feel free to garnish with additional chopped green onions or sesame seeds for a pop of color and flavor.
Tips for Perfect Egg Rolls
- Make sure to keep the egg
Conclusion:
In wrapping up this delightful journey into the world of Korean Ground Beef Egg Rolls, I can confidently say that this recipe is a must-try for anyone looking to elevate their culinary repertoire. The combination of savory ground beef, aromatic spices, and the satisfying crunch of the egg roll wrapper creates a dish that is not only delicious but also incredibly versatile. Whether you’re serving them as an appetizer at your next gathering, a fun snack for movie night, or even as a main dish alongside a fresh salad, these egg rolls are sure to impress.
Feel free to get creative with your serving suggestions! Pair them with a zesty dipping sauce like sweet chili or soy sauce for an extra kick, or try adding some fresh veggies like shredded carrots or cabbage to the filling for added texture and flavor. You can also experiment with different proteins, such as ground turkey or tofu, to suit your dietary preferences. The possibilities are endless!
I wholeheartedly encourage you to give this Korean Ground Beef Egg Rolls recipe a try. I promise you won’t be disappointed! Once you’ve made them, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your delicious creations. Let’s spread the joy of cooking together! Happy cooking!
Korean Ground Beef Egg Rolls: A Delicious Twist on a Classic Snack
Crispy homemade egg rolls filled with seasoned ground beef and fresh vegetables, perfect for appetizers or snacks. Serve with sweet chili sauce for a delicious kick!
Ingredients
- 1 pound ground beef
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup shredded carrots
- 1 cup bean sprouts
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 1 package egg roll wrappers (about 20 wrappers)
- Oil for frying (vegetable or canola)
- Sweet chili sauce (for serving)
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Once hot, add the minced garlic and chopped onion. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
- Add the ground beef to the skillet. Use a spatula to break it apart as it cooks. Stir occasionally, cooking until the beef is browned and fully cooked, about 5-7 minutes.
- Drain any excess fat from the skillet to avoid greasy egg rolls.
- Add the shredded carrots, bean sprouts, and chopped green onions to the skillet. Stir and cook for an additional 2-3 minutes until the vegetables are slightly tender but still crisp.
- Season the filling by pouring in the soy sauce, sesame oil, and sprinkling the brown sugar, ground ginger, and black pepper over the mixture. Stir well to combine all flavors. Cook for another minute, then remove from heat and let cool slightly.
- Lay out an egg roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond shape).
- Place about 2-3 tablespoons of the beef filling in the center of the wrapper, being careful not to overfill.
- Fold the bottom corner of the wrapper over the filling, tucking it in tightly. Fold in the two side corners towards the center, creating a pocket for the filling.
- Roll the wrapper away from you towards the top corner, sealing the edge with a little water. Repeat with remaining wrappers and filling.
- In a large, deep skillet or wok, pour enough oil to submerge the egg rolls halfway. Heat the oil over medium-high heat until it reaches 350°F (175°C). Test the oil by dropping a small piece of bread into it; if it sizzles, it’s ready.
- Carefully place a few egg rolls into the hot oil, avoiding overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Use tongs to turn them gently for even cooking.
- Remove cooked egg rolls from the oil and place them on a plate lined with paper towels to absorb excess oil. Continue frying remaining egg rolls in batches, allowing oil to reheat if necessary.
- Arrange fried egg rolls on a serving platter. Best served hot and crispy!
- Serve with sweet chili sauce on the side for dipping. Garnish with additional chopped green onions or sesame seeds if desired.
Notes
- Ensure the filling is not too hot when assembling the egg rolls to avoid tearing the wrappers.
- For a healthier option, consider baking the egg rolls instead of frying.
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