close up of egg roll filling

Korean Beef Egg Rolls

Ground beef seasoned with a Korean based umami sauce, baked, and served with a Gochujang mayonnaise dipping sauce. 
Course Appetizer
Cuisine Korean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Calories 305kcal
Author Danielle Wolter


Egg Rolls:

Gochujang Mayonnaise:


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.
  • 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 above the recipe.
  • 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 the egg rolls halfway through.
  • Remove from oven and serve with gochujang mayonnaise.

Gochujang Mayonnaise:

  • Combine all ingredients in a bowl and mix thoroughly.


  1. 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). When cooking from frozen, brush with oil as done above and add 5 minutes to the cook time.
  2. Egg rolls can also be fried. heat oil in a cast iron skillet to 350 degrees. Fry the egg rolls for 3-5 minutes per side, or until golden brown.


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