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Crispy Ground Beef Egg Rolls Recipe You Need to Try Tonight

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Learn how to make delicious ground beef egg rolls. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound ground beef (80/20 for best flavor)
  • 1 cup shredded green cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce (optional, but adds depth)
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon black pepper
  • 1 package egg roll wrappers (about 12 wrappers)
  • 1 egg, beaten (for sealing wrappers)
  • Vegetable oil or peanut oil for frying
  • Optional: sliced green onions for garnish

If you want to lighten these up, ground turkey or chicken can be substituted for the beef, though I always find beef carries the rich, hearty flavor Mama Lu’s cooking inspired in me. For a vegetarian twist, try crumbled tofu with mushrooms and extra soy sauce.

Instructions

  1. Start by heating a large skillet over medium heat. Add the ground beef, breaking it apart with a wooden spoon as it cooks. Cook until browned and no longer pink, about 6-8 minutes. Drain excess grease if needed.
  2. Add the chopped onion, garlic, and grated ginger to the skillet with the beef. Sauté until fragrant and the onions are translucent, about 3 minutes. This step fills the kitchen with that cozy aroma I remember from my grandmother’s cooking.
  3. Stir in the shredded cabbage and carrots. Cook for another 4-5 minutes until the vegetables are tender but still have a bit of crunch. This mix of textures reminds me of shelling peas on the porch, simple but satisfying.
  4. Season the mixture with soy sauce, oyster sauce, black pepper, and give everything a good stir. Taste and adjust the seasoning—this is where you make it your own, just like Mama Lu did with her pinch-of-this and dash-of-that style.
  5. Remove the filling from heat and let it cool slightly while you prepare your workspace for rolling.
  6. Lay one egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond shape). Spoon about 2-3 tablespoons of filling near the corner closest to you.
  7. Fold that corner over the filling, then fold in the two side corners snugly against the filling. Roll away from you, sealing the edge with the beaten egg to keep everything tight and neat.
  8. Repeat this process with the remaining wrappers and filling.
  9. Heat about 1/2 inch of oil in a heavy-bottomed skillet over medium-high heat. When the oil shimmers, carefully place egg rolls seam side down into the pan. Fry in batches to avoid overcrowding.
  10. Cook each side for about 2-3 minutes or until golden brown and crisp. Use tongs to turn gently to avoid tearing the wrappers. Mama Lu always said patience is a key ingredient, and I find that applies to frying too.
  11. Remove cooked egg rolls and drain on a paper towel-lined plate.
  12. Serve warm, garnished with sliced green onions if you like.

Find it online: https://claracooking.com/ground-beef-egg-rolls/