Best Beef Egg Rolls

Directions

1. In a large bowl, combine the ground beef with ground ginger and garlic powder. Mix until the seasoning is evenly distributed.
2. Heat a skillet over medium heat and cook the seasoned beef, breaking it up with a spoon, until fully browned and cooked through, about 5–7 minutes. Drain excess fat if needed.
3. Transfer the cooked beef to a large bowl and add the shredded cabbage and carrots. Mix well until everything is evenly combined.
4. In a small bowl, mix the flour with the water to create a smooth paste. This will act as glue to seal the egg rolls.
5. Heat the oil in a deep skillet or pot to 190°C (375°F). The oil should be hot but not smoking.
6. Place one egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about ¼ to ⅓ cup of filling into the center.
7. Fold the bottom corner over the filling, then fold in the left and right corners. Roll tightly toward the top corner and seal the edge with a little flour paste.
8. Repeat with the remaining wrappers and filling.
9. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 5–8 minutes.
10. Remove and drain on paper towels or a wire rack. Sprinkle with sesame seeds if desired and serve hot.

Recipe Details

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8–10 egg rolls
Difficulty: Medium

Variations & Substitutions

• Add finely chopped mushrooms or green onions for extra flavor and texture.
• Season the beef with a splash of soy sauce or oyster sauce for a deeper savory taste.
• For a lighter version, brush the rolls with oil and bake at 220°C (425°F) for 15–20 minutes, turning once.
• Make them spicy by adding chili flakes or a little sriracha to the filling.

Serving Suggestions