Korean Beef Crumble Egg Rolls
Savory Korean Beef Egg Rolls with only a few ingredients! Fresh made and ready to eat in about 30 minutes!
- 16 ounces WORTHINGTON® Beef Crumbles (foodservice case of two 5lb bags)
- 1 tablespoon Sesame Oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced fresh)
- ½ cups Brown Sugar (sub Swerve 0 Cal Brown Sugar)
- ¼ cups Soy Sauce (sub light soy sauce or Bragg's liquid aminos)
- ½ tablespoons Sriracha Sauce (optional spicy)
- 24 Pieces Egg Roll Wrappers
- 10 Pieces Cabbage Leaves (cut into 2" squares)
- 2 Carrots (julienned - match stick size)
- 1 tablespoon Oil (for frying)
- Step 1
Over medium high heat, brown WORTHINGTON® Beef Crumble with Sesame Oil, Garlic and Ginger.
- Step 2
Add brown sugar, soy sauce and Sriracha and cook until liquid has absorbed into crumble. Remove from pan and set aside.
- Step 3
Cook julienned carrots for 3-4 minutes until slightly soft. Remove from heat and set aside with Beef Crumbles to cool.
- Step 4
Layout 4 egg roll wrappers with a square of cabbage in the center of each.
- Step 5
Add approximately 6 julienned carrot sticks to each along with 2 tables spoons of Beef Crumble mixture.
- 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.
- 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.