Korean Ground Beef Egg Rolls

Ingredients

For the Filling:

• 1 lb ground beef (80/20 mix works well)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 green onions, finely chopped
• 2 cups napa cabbage, finely shredded
• 1 cup carrots, julienned or finely shredded
• 1/2 cup shiitake mushrooms, diced (optional)

Korean Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon rice wine or mirin
• 1 teaspoon gochujang (Korean chili paste)
• 1/2 teaspoon black pepper

For Assembly:

• 20-25 egg roll wrappers
• 1 egg, beaten (for sealing)
• Vegetable oil for deep frying (about 4 cups)

For Dipping Sauce:

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon gochujang (optional)
• 1 green onion, finely chopped
• 1 teaspoon sesame seeds

Instructions

Prepare the Filling:

1. Cook the beef in a large skillet over medium-high heat, breaking it apart as it cooks until browned (about 5-6 minutes).
2. Add aromatics – garlic, ginger, and white parts of green onions. Cook for 1-2 minutes until fragrant.
3. Add vegetables – cabbage, carrots, and mushrooms. Cook for 3-4 minutes until vegetables start to soften.
4. Make the sauce by whisking together soy sauce, brown sugar, sesame oil, rice wine, gochujang, and black pepper.
5. Add sauce to the beef mixture and cook for 2-3 minutes until liquid reduces and flavors meld.
6. Stir in green parts of green onions and remove from heat.
7. Cool completely before assembling egg rolls (this is crucial to prevent soggy wrappers).

Assemble the Egg Rolls:

1. Lay out wrapper in diamond shape with one corner pointing toward you.
2. Place filling (about 2-3 tablespoons) in center of wrapper, forming a log shape.
3. Fold bottom corner over filling, then fold in side corners.
4. Roll tightly toward the top corner, brushing the top corner with beaten egg to seal.
5. Place seam-side down on a baking sheet and cover with damp towel to prevent drying.

Frying:

1. Heat oil to 350°F (175°C) in a heavy pot or deep fryer.
2. Fry egg rolls in batches of 4-5, turning occasionally, for 3-4 minutes until golden brown and crispy.
3. Drain on paper towels and serve immediately.

Make the Dipping Sauce:

1. Whisk together all dipping sauce ingredients until sugar dissolves.
2. Garnish with chopped green onions and sesame seeds.

Variations

Protein Alternatives:

• Ground Turkey: Leaner option, cook thoroughly
• Ground Pork: Traditional Korean bulgogi-style
• Tofu Crumbles: Vegetarian option, press and crumble firm tofu

Vegetable Add-ins:

• Bean Sprouts: Classic Korean addition
• Spinach: Blanched and squeezed dry
• Kimchi: Chopped, for extra fermented flavor
• Water Chestnuts: For added crunch

Spice Level Adjustments:

• Mild: Reduce or omit gochujang
• Spicy: Add fresh sliced jalapeños or more gochujang
• Extra Hot: Include Korean red pepper flakes (gochugaru)

Pro Tips:

Assembly Tips:

• Keep wrappers covered with damp towel while working
• Don’t overfill – less is more for easier rolling
• Make sure filling is completely cool to prevent soggy wrappers
• Brush edges with egg wash for better sealing

Frying Tips:

• Maintain oil temperature for even cooking
• Don’t overcrowd the pot
• Test with one egg roll first to check oil temperature
• Double-fry method: fry once, rest, then fry again for extra crispiness

Make-Ahead Options:

• Filling: Can be made 1 day ahead and refrigerated
• Assembled: Freeze uncooked egg rolls for up to 1 month
• Cooked: Best served immediately, but can be reheated in oven at 350°F for 5-7 minutes

Serving Suggestions:

• Serve with steamed rice and kimchi
• Pair with Korean pickled vegetables (banchan)
• Great as appetizers for Korean BBQ dinner
• Serve with fresh lettuce cups for wrapping

Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 20-25 egg rolls
Serves: 6-8 as appetizer, 4-5 as main dish