Fried Korean Egg Rolls with Ground Beef

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These Fried Korean Egg Rolls are filled with seasoned ground beef and vegetables, wrapped in an egg roll wrapper and fried until golden brown...and they are INCREDIBLE!

This recipe was originally published in May 2018. It has been updated for content and photos. 

These Korean Egg Rolls are one of the best things that has ever happened to me. Slightly sweet, umami packed ground beef, deep fried in an egg roll wrapper, then served with the most perfect gochujang dipping sauce.

We love to use Korean gochujang in dishes like these Korean Pork Bulgogi Tacos, these Spicy Cauliflower Wings and Korean Beef Nachos.

These things are life. Plus, I've also included steps to bake them for a healthier option. They are almost just as good baked.

Perfect for parties, you can serve them alone, or make it an egg roll feast with these super delicious Cajun Crawfish Egg Rolls, Southwest Egg Rolls, or even these Vietnamese Egg Rolls.

Ingredients

Ingredients for Egg Rolls:

Ingredients for Gochujang Dipping Sauce:

Gochujang is a fermented Korean chili paste. Ranges from mild to very hot spice level. It adds heat a smokiness to a dish. Learn a little more about gochujang and how to cook with it. Buy Gochujang.

Read more about Korean Pantry Staples. 

Step By Step Instructions

Heat a skillet over medium heat and cook the beef until no longer pink.

Drain any excess fat off the pan then add the onions and garlic and cook for 2-3 minutes, until they start to soften.

Add all the remaining ingredients (except the cabbage) and cook for 5 minutes, or until all the liquid has been absorbed.

Remove from heat and let cool a few minutes.

Frying Instructions

Place 1 large tablespoon of filling in the center of an egg rolls wrapper. Add 1 tablespoon of shredded cabbage.

Roll into an egg roll as demonstrated in the photos below (scroll down a couple paragraphs to see photos). Use egg wash or water to seal the edges.

Roll remaining egg rolls and place on a baking sheet or cutting board.

Heat the oil to 350F degrees. Use a thermometer like this Thermapen to get an instant read on the oil temperature. 

Add 4-5 egg rolls and cook for about 2-3 minutes per side, until golden brown.

Remove from the oil with a slotted spoon and place on a wire rack to drain. **place paper towels under the wire rack to keep your mess to a minimum.

Continue cooking in batches until they are all done. Keep the cooked ones in a 200F degree oven to keep them warm if desired. 

Serve with gochujang dipping sauce (below). 

Baking Instructions

Preheat the oven to 400F degrees and line a baking sheet with parchment paper.

Place 1 large tablespoon of filling in the center of an egg roll wrapper. Add 1 tablespoon of shredded cabbage.

Roll as demonstrated in the photos below. Roll remaining egg rolls and place on the parchment lined baking sheet.

Brush each egg roll with the cooking oil (both sides). Bake for 20 minutes, flipping halfway through.

Remove from the oven and serve with the gochujang dipping sauce.

How to Make Gochujang Dipping Sauce

Combine ingredients, mix thoroughly and you're ready to dip! 

Expert Tips

1. Use a thermometer to check the temperature of the oil to make sure it stays around 350F degrees.
2. Be sure not to overcrowd the pan or the temperature of the oil will decrease and the egg rolls will get soggy.
3. Keep the egg rolls warm in a 200F degree oven while cooking the remaining egg rolls. 
4. Make the filling in advance for convenience. Store it in the fridge overnight (covered). 
5. The gochujang dipping sauce can be made in advance and stored, covered, in the fridge for up to 3 days.

You can totally make these ahead of time and freeze them. Just roll each individually in foil or plastic wrap and place in a freezer bag for up to 6 weeks.

Unwrap and thaw overnight in the fridge and cook according to the above instructions.

They can also be baked or fried straight from the freezer with the same instructions below, just add 3-5 minutes of cook time.

Did you make this recipe? Rate it and leave a comment below to let me know what you think!

Fried Korean Egg Rolls

These Fried Korean Egg Rolls are filled with seasoned ground beef and vegetables, wrapped in an egg roll wrapper and fried until golden brown...and they are INCREDIBLE!

4.67 from 3 votes

Print Rate

Course: Appetizer

Cuisine: Korean

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 8 servings

Calories: 305kcal

Author: Danielle Wolter

Ingredients

Egg Rolls:

• ▢ egg roll wrappers
• ▢ 1 pound ground beef
• ▢ 5 garlic cloves minced
• ▢ ½ onion diced
• ▢ ½ teaspoon ginger paste
• ▢ 1 tablespoon chili garlic sauce
• ▢ 1 teaspoon sesame oil
• ▢ 1 tablespoon oyster sauce
• ▢ 1 tablespoon coconut sugar
• ▢ 3 tablespoons soy sauce
• ▢ 2 cups shredded cabbage
• ▢ 2 tablespoons cooking oil

Gochujang Sauce:

• ▢ ½ cup mayonnaise
• ▢ 1 tablespoon gochujang
• ▢ ½ teaspoon sesame oil
• ▢ 1 tablespoon honey

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Instructions

Egg Rolls:

• Heat a skillet over medium heat and cook the beef until no longer pink. Drain any excess fat off the pan.
• Add the onions and garlic and cook for 2-3 minutes, until they start to soften.
• Add all the remaining ingredients (except the cabbage) and cook for 5 minutes, or until all liquid has been absorbed.
• Remove from heat and let cool a few minutes.
• Place 1 large tablespoon of filling in the center of an egg rolls wrapper. Add 1 tablespoon of shredded cabbage.
• Roll into an egg roll as demonstrated in the photos above. Use egg wash or water to seal the edges.
• Roll remaining egg rolls and place on a baking sheet or cutting board.
• Heat the oil to 350F degrees. Add 4-5 egg rolls and cook for about 3 minutes per side, until golden brown.
• Remove from the oil with a slotted spoon and place on a wire rack to drain. **place paper towels under the wire rack to keep your mess to a minimum.
• Continue cooking egg rolls in batches until done. Serve with gochujang dipping sauce (below).

Baking Instructions:

• Preheat the oven to 400F degrees and line a baking sheet with parchment paper.
• Prepare the filling the same way as above and roll the egg rolls (same as above instructions).
• Brush each egg roll with the cooking oil (both sides). Bake for 20 minutes, flipping the egg rolls halfway through.
• Remove from oven and serve with the gochujang dipping sauce (below).

Gochujang Sauce:

• Combine all ingredients in a bowl and mix thoroughly.

Expert Tips:

1. Use a thermometer to check the temperature of the oil to make sure it stays around 350F degrees.
2. Be sure not to overcrowd the pan or the temperature of the oil will decrease and the egg rolls will get soggy.
3. Keep the egg rolls warm in a 200F degree oven while cooking the remaining egg rolls. 
4. Make the filling in advance for convenience. Store it in the fridge overnight (covered). 
5. The gochujang dipping sauce can be made in advance and stored, covered, in the fridge for up to 3 days.
6. Egg rolls can be made ahead and frozen. Roll each egg roll individually in foil or plastic wrap and place in a freezer bag (or other freezer safe container). Unwrap and thaw overnight in the fridge and cook according to the above instructions.

Nutrition

Calories: 305kcal | Carbohydrates: 5g | Protein: 10g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 582mg | Potassium: 189mg | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 1.4mg | Calcium: 15mg | Iron: 1.3mg

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