A traditional Chinese cuisine, beef egg rolls are quite a delight once you are able to replicate it for your own consumption.
Possessing a cavalcade of ingredients that would astonish a wide range of people in the society, from the common folk to the aristocrats, beef egg rolls have been a staple in the Chinese cuisine for hundreds, perhaps, thousands of years.
The beef egg rolls are composed of a wonderful mix of vegetables, spices, herbs, and beef, all wrapped up in egg roll wrappers, deep fried and sauced to perfection.
Somehow, adjacent cultures have copied the recipes that the Chinese have introduced and incorporated their respective recipes. Following the traditional egg roll wrappings to the dot. Showcasing that the beef egg rolls can be approached differently by a number of cultures while arriving at the all-too familiar flavourful experience of eating beef egg rolls.
For this, we are going to discuss a particular dish that one of the cultures which have incorporated beef egg roles into their cuisines, the Koreans.
Egg Roll Recipe – Korean Edition!
For this iteration of beef egg rolls, we are going to approach it in a rather healthy yet simple style that incorporates beef and vegetables for an all balanced meal, something that Korean cuisines are known for.
To begin, kindly prepare the following ingredients so we can start making your Korean Ground Beef Egg Rolls!
- Beef – four hundred fifty grams, fresh, lean and grounded
- Sesame oil – one tablespoon
- Garlic – three cloves, minced
- Ginger – one teaspoon, fresh and minced
- Brown sugar – one hundred ten grams should do. Feel free to reduce this amount if you wish to cut down on your sugar intake
- Soy sauce – fifty-eight to seventy grams should do. If available, you can use lite soy sauce for less sodium
- Sriracha – this is optional due to how spicy it is, even in small amounts. But if you wish, you can throw in around half a tablespoon
- Egg roll wrappers – twenty to twenty-four rolls should do, depending on the size and volume at which you wish to put in, the number may vary
- Napa cabbage leaves – ten leaves, ripped apart into tiny squares, retaining only the tender parts of the cabbage
- Carrots – two pieces, sliced into matchstick cuts
- Oil – just enough for frying
If you like pork egg roll and cheese. Check this article.
Instructions on how to cook your Korean Ground Beef Egg Rolls:
Over medium to high heat, heat a large pan.
With garlic, ginger and sesame oil, cook the ground beef over it until the ground beef turns brown.
Drain and remove around three quarters of the fat. Mix in soy sauce, Sriracha and the brown sugar.
Continue with the process of cooking until the ground beef appears shiny yet not moist. The liquid that was left is absorbed back by the contents of the pan.
Take the meat away from the pan and throw in the carrot sticks.
Fry for about three to four minutes or until you notice that they have become soft.
As for the beef and carrots, allow them to cool.
Spread out your egg roll wrappers in sets of four.
Get the Napa cabbages. Add a small square bit of it towards each of the egg roll wrapper.
Add two tablespoons of ground beef and five or six pieces of carrot slices.
Using your finger, wet the sides of the egg roll wrappers with water.
Place the sides inside by folding and moisten the sides that have been folded.
Roll each egg roll wrapper similar to how you would roll a burrito. Place them aside until you have finished rolling all twenty-four pieces of egg rolls.
Place each roll onto a tray or cookie sheet. Ensuring that none of the rolls have contact with one another. This is to make sure that they do not end up sticking. Attaching themselves to one another when they are being placed in the freezer.
Put the tray or trays into the freezer and let them freeze for a few hours or so. The time it will take for all of them to freeze would depend on the density of each beef egg roll, as well as to portions therein. However, a good estimate to use as a guide would be to freeze it to about three hours, with low to medium temperature in the thermostat of the freezer.
Get the trays of ground beef egg rolls from the freezer and immediately fry them in cooking oil for about three to four minutes. Using a kitchen thermometer, cook them to about three hundred fifty degrees Fahrenheit.
Obtain a drying rack or simply use a large tray laden with paper towels to drain the oil out of the ground beef egg rolls. This is to prevent the egg rolls from becoming soggy and unappetizing due to the excess oil within after frying, so it is best practice to let them drain for about five to ten minutes.
After discussing about beef egg rolls, its history and how various cultures have incorporated it into their own respective cuisines, it is by no means a delicious meal that anyone can cook in their own respective kitchens.
Korean Ground Beef Egg Rolls is an example. They contain the rich, vibrant flavours as customary in all Korean dishes and cuisines, not to mention including a healthy aspect to the mix by having vegetables. Spices are highly encouraged to be added so as to further enhance the already rich flavour.
But if you are quite intolerant of spices and would prefer not to have any of it in your Korean Ground Beef Egg Rolls, do not fret for you would not be missing out on a lot without it!
We hope that after reading this article, you would be able to whip yourself up some Korean Ground Beef Egg Rolls and enjoy some for yourself!
Can you freeze white egg? Read my post about it.