Korean Ground Beef Egg Rolls (dinnerthendessert)

1 lb lean ground beef
1 T sesame oil
3 cloves garlic, minced
1 t fresh ginger, minced
1/2 c brown sugar
1/4 c lite soy sauce
1/2 T Sriracha or to taste
24 egg roll wrappers
10 Napa cabbage leaves, torn into small squares using the most tender parts
2 carrots, cut into matchsticks
oil for frying

Heat a large pan over medium high heat. Brown the meat with sesame oil, garlic and ginger. Drain 75% of the fat, add brown sugar, soy sauce and Sriracha. Cook until the liquid has reabsorbed and the meat is shiny but not soupy. Remove meat from pan and add in the carrot sticks. Cook for 3 – 4 min until they are slightly softened. Let the beef and carrots cool. Working in sets of 4 lay out your egg roll wrappers. Add a small square of napa cabbage to the egg rolls. Add 5 or 6 carrot pieces and 2 T beef mix. Wet the sides with water using your finger. Fold the sides in and wet the folded in sides. Roll closed like a burrito and set aside until you finish all 24. Freeze on a cookie sheet or tray without them touching each other. From frozen, fry for 3 – 4 min in 350 F oil. Drain on drying rack to prevent sogginess or the egg rolls sitting in oil. Makes 24 egg rolls.


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