Korean Ground Beef Egg Rolls

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 2 Carrots
  • 3 cloves Garlic
  • 1 tsp Ginger, fresh
  • 10 Napa cabbage, leaves

• Condiments

  • 1/4 cup Soy sauce, lite

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1/2 tbsp Sriracha [use less if you don't like spice

• Oils & Vinegars

  • 1 Oil
  • 1 tbsp Sesame oil

• Bread & Baked Goods

  • 24 Egg roll wrappers

Found on dinnerthendessert.com

Description

Directions

• 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.