Description
Delicious homemade ginger beef egg rolls served with a sweet chili sauce.
Ingredients
Scale
- 1 pound ground beef
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1–2 inches fresh ginger, grated
- 1 tablespoon chili oil
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1/2 cup finely shredded carrots
- 1/4 cup dried cranberries, chopped
- 1/4 cup chopped walnuts
- 1/4 cup chopped fresh parsley
- 1/4 cup shredded mozzarella
- 8–10 egg roll wrappers
- Cooking oil for frying
- 1/4 cup granulated sugar
- 1/4 cup honey
- 1/4 cup water
- 1/2 cup rice vinegar
- 3 garlic cloves, grated
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon paprika
- 1 tablespoon flour
- 1/2 tablespoon water
Instructions
- Heat olive oil and cook beef until browned. Add garlic, ginger, chili oil, honey, and sesame oil. Cook 2 minutes.
- Add carrots, cranberries, walnuts, and parsley. Remove from heat and cool slightly.
- Stir in mozzarella once warm, not hot.
- Place filling on egg roll wrappers, moisten edges, fold tightly, and roll.
- Heat oil to 350°F. Fry rolls 3-5 minutes until golden.
- Drain on paper towels.
- Heat sugar, honey, and water until bubbling.
- Whisk flour with water; add with vinegar, garlic, pepper flakes, and paprika.
- Simmer 8-10 minutes until thickened.
- Serve rolls with sweet chili sauce.
Notes
- For extra crunch, add more vegetables to the filling.
- Be cautious with the chili oil to adjust spice level to your preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 rolls
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg