KOREAN GROUND BEEF EGG ROLLS

Korean Ground Beef Egg Rolls weren’t originally on my list of recipes to make. Why you ask? Because I’d never heard of them. What I had heard of, and made before, was Korean Ground Beef which is one of our favorite shortcut meals to make with ground beef. So when I had about a cup of it left over and about a half a dozen egg roll wrappers I had one of those cartoon light bulb moments.

Oh my goodness, yes. So many times yes. They were so easy to make and so good I used my second pack of ground beef I intended to make lasagna with to make a huge batch of these Korean egg rolls. I sent my husband (with both kids in tow…he is a saint!) to the store to buy two more packs of egg roll wrappers and just about an hour later I had wrapped and set to freeze 48 additional beef egg rolls.
They are that good.

INGREDIENTS

• 1 pound lean ground beef
• 1 Tablespoon sesame oil
• 3 cloves garlic , minced
• 1 teaspoon fresh ginger , minced
• 1/2 cup brown sugar
• 1/4 cup lite soy sauce
• 1/2 Tbsp Sriracha [use less if you don't like spice!)
• 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

INSTRUCTIONS

1. Note: click on times in the instructions to start a kitchen timer while cooking.
2. Heat a large pan over medium high heat.
3. Brown the meat with sesame oil, garlic and ginger.
4. Drain 75% of the fat, add brown sugar, soy sauce, and Sriracha.
5. Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
6. Remove meat from pan, and add in the carrot sticks.
7. Cook for 3-4 minutes until they are slightly softened.
8. Let the beef and carrots cool.
9. .....................................

for full instruction please see : dinnerthendessert.com

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