Korean Beef Crumble Egg Rolls
Korean Beef Crumble Egg Rolls
Description
Savory Korean Beef Egg Rolls with only a few ingredients! Fresh made and ready to eat in about 30 minutes!
Ingredients
Instructions
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Step 1
Over medium high heat, brown WORTHINGTON® Beef Crumble with Sesame Oil, Garlic and Ginger.
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Step 2
Add brown sugar, soy sauce and Sriracha and cook until liquid has absorbed into crumble. Remove from pan and set aside.
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Step 3
Cook julienned carrots for 3-4 minutes until slightly soft. Remove from heat and set aside with Beef Crumbles to cool.
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Step 4
Layout 4 egg roll wrappers with a square of cabbage in the center of each.
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Step 5
Add approximately 6 julienned carrot sticks to each along with 2 tables spoons of Beef Crumble mixture.
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Step 6
Wet the sides of the egg roll wrappers with water on your fingers and roll closed like a burrito. Set aside on a cookie sheet. Repeat until you finish all 24. Leave space between each one and put in the freezer.
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Step 7
Remove from freezer and fry in 350° oil for approximately 3 minutes or until golden brown. Drain and dry on a cooling rack or on paper towels to remove excess oil. Serve while still hot.
Rolls may remain frozen for 2-4 weeks before frying. Store in zip lock freezer bag. Deep fried leftovers may be frozen. But reheat in and oven, toaster oven or microwave. Do not deep fry a second time.
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