Beef Egg Rolls

Here’s a tasty Beef Egg Rolls recipe that’s crispy on the outside and savory on the inside:

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🥩 Beef Egg Rolls

Ingredients (makes 6–8 egg rolls):

• 1 tbsp vegetable oil

• ½ lb (225 g) ground beef

• 2 cloves garlic, minced

• 1 tsp fresh ginger, minced (optional)

• 1 cup shredded cabbage

• ½ cup shredded carrots

• ¼ cup chopped green onions

• 2 tbsp soy sauce

• 1 tbsp hoisin sauce (optional, for sweetness)

• ½ tsp sesame oil

• Salt and pepper, to taste

• 6–8 egg roll wrappers

• Oil for frying (vegetable or canola)

For dipping sauce:

• 3 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp honey or sugar

• Optional: a few drops of sriracha or chili flakes

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Instructions:

1. Cook the beef filling:

   • Heat 1 tbsp vegetable oil in a skillet over medium heat.

   • Add garlic and ginger; sauté 30 seconds until fragrant.

   • Add ground beef and cook until browned. Drain excess fat if needed.

   • Stir in cabbage, carrots, and green onions. Cook 3–4 minutes until veggies are slightly softened.

   • Add soy sauce, hoisin, sesame oil, salt, and pepper. Mix well and remove from heat. Let it cool slightly.

2. Assemble the egg rolls:

   • Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape).

   • Spoon 2–3 tbsp of the beef mixture near the bottom corner.

   • Fold the bottom corner over the filling, fold in the sides, and roll tightly toward the top corner.

   • Moisten the top corner with a little water to seal.

3. Fry the egg rolls:

   • Heat about 1–2 inches of oil in a deep skillet or pot over medium-high heat.

   • Carefully add the egg rolls (don’t overcrowd) and fry 2–3 minutes per side until golden brown and crispy.

   • Remove and drain on paper towels.

4. Make the dipping sauce:

   • Mix soy sauce, rice vinegar, honey, and sriracha (if using) in a small bowl.

5. Serve:

   • Serve the beef egg rolls hot with the dipping sauce.

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🌟 Tips:

• For a lighter version, you can bake the egg rolls at 400°F (200°C) for 15–20 minutes, brushing them with oil halfway through.

• Add water chestnuts or mushrooms for extra crunch and flavor.

• Leftover filling can be used for lettuce wraps or fried rice.

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If you want, I can also give you a quick skillet version that skips deep-frying but still tastes crispy. Do you want me to do that?