Ingredients:
Main 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 tablespoon 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
Directions:
Heat a large pan over medium-high heat.
Brown the meat with sesame oil, garlic, and ginger.
Drain 75% of the fat, then add brown sugar, soy sauce, and Sriracha.
Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
Remove meat from the 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 each egg roll.
Add 5 or 6 carrot pieces and two tablespoons of beef mixture.
Wet the edges with water using your finger.
Fold the sides in and wet the folded 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°F oil.
Drain on a drying rack to prevent sogginess or the egg rolls sitting in oil.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes