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These Korean Beef Egg Rolls are made with a super simple umami packed ground beef filling and BAKED, not fried until golden brown. Served with an amazing gochujang (Korean chili paste) dipping sauce, these egg rolls are super addictive!
I love that we can put anything in an egg roll.
Like these Korean Beef Egg Rolls.
I am egg roll crazy!
The best part about these Korean ground beef egg rolls is they are baked, not fried. Now guys, this is totally not for health reasons. You know, that’s not really what this blog is about.
It’s because I HATE the smell of grease lingering in my little condo. If you don’t mind it, by all means, fry these babies up! I included frying instructions in the recipe below.
The most difficult part of making these Korean egg rolls is rolling them up. But it’s not that bad guys. Check out the step by step photos below.
And they don’t have to be pretty to taste good. Note that I am a terrible egg roll roller.
Ingredients for Korean Beef Egg Rolls
You may have many of these ingredients already if you have been following my other Korean recipes this month. If not, you can find this stuff at your local Asian store, or buy them through the Amazon links below (affiliate link – I earn a small commission if you purchase through these links to help me pay for all these blog expense I totally wasn’t expecting! Blogging gets expensive guys):
If you’re interested in stocking your pantry with Korean essentials, check out this post.
How to Make Korean Beef Egg Rolls
First we make the ground beef mixture.
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 liquid has been absorbed.
Remove from heat and let cool a few minutes.
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Place 1 large tbsp. of filling in the center of an egg rolls wrapper. Add 1 tbsp. shredded cabbage.
Roll into an egg roll as demonstrated in the photos below.
Roll remaining egg rolls and place on the parchment lined baking sheet.
Now you can totally make these ahead of time and freeze them. Just roll each egg roll individually in foil or plastic wrap and place in a freezer bag for up to 6 weeks. They can be baked straight from the freezer with the same instructions below, just add 5 minutes of cook time.
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 kimchi mayonnaise.
While your egg rolls are baking, make the gochujang mayonnaise dipping sauce. It’s seriously easy. Just combine ingredients, mix thoroughly and you’re ready to dip!
Serve your egg rolls with the dipping sauce.
If you are loving these Korean flavors, check out these other awesome recipes:
Did you make these egg rolls? Leave a comment below and let me know what you think!
Fried Korean 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).
- 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).
- Combine all ingredients in a bowl and mix thoroughly.
- Use a thermometer to check the temperature of the oil to make sure it stays around 350F degrees.
- Be sure not to overcrowd the pan or the temperature of the oil will decrease and the egg rolls will get soggy.
- Keep the egg rolls warm in a 200F degree oven while cooking the remaining egg rolls.
- Make the filling in advance for convenience. Store it in the fridge overnight (covered).
- The gochujang dipping sauce can be made in advance and stored, covered, in the fridge for up to 3 days.
- 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.