beef egg roll recipe

Written ByJenny Smyth Posted on
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The Best beef egg roll recipe

I’ve been making this beef egg roll recipe for years, and it’s always a hit with my family. The combination of tender beef, crunchy vegetables, and savory sauce wrapped in a thin dough is a perfect blend of flavors and textures.

I love how easy it is to make, even on a weeknight, and how versatile it is – whether I’m serving it as a main dish or as an appetizer. My kids devour these rolls in minutes, and I appreciate how nutritious they are too.

The beef provides a good source of protein, while the vegetables add fiber and vitamins. Plus, the sauce is made with honey and soy sauce, which gives it a sweet and savory flavor without adding any extra sugar.

This recipe has been passed down through generations in many Asian cultures, but I’ve adapted it to suit my family’s taste preferences. It’s become a staple in our household, especially during special occasions like Chinese New Year or family gatherings.

In fact, I often serve it at potlucks and parties because everyone loves it so much. The best part?

It’s incredibly easy to make ahead of time – simply assemble the rolls and freeze them until you’re ready to bake them.

Beef Egg Rolls

Beef Egg Rolls

4.9 from 1885 votes

Crispy, golden egg rolls filled with savory ground beef, cabbage, and aromatic seasonings. These homemade egg rolls are perfect as an appetizer or a main dish, delivering a satisfying crunch in every bite.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Filling

1 lb ground beef
2 cups shredded green cabbage
1 cup shredded carrots
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon black pepper
1/4 cup chopped green onions

For the Egg Rolls

12 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil for frying

👨‍🍳Directions

1Heat a large skillet over medium-high heat and add the ground beef.
2Cook for 5 to 7 minutes, breaking it apart with a spoon, until it is browned and no longer pink.
3Drain any excess fat from the skillet.
4Add the shredded cabbage, carrots, garlic, and ginger to the skillet with the beef.
5Stir-fry over medium heat for 3 to 4 minutes until the vegetables are tender but still slightly crisp.
6Remove from heat and stir in the soy sauce, sesame oil, black pepper, and green onions.
7Lay an egg roll wrapper on a clean surface with one corner pointing toward you.
8Place about 2 tablespoons of the filling in the center of the wrapper.
9Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner.
10Brush the top corner with beaten egg to seal the roll.
11Repeat with the remaining wrappers and filling, placing the finished egg rolls on a baking sheet.
12Heat about 2 inches of vegetable oil in a deep fryer or heavy pot to 350°F.
13Fry the egg rolls in batches, without crowding, for 3 to 4 minutes per side until they are golden brown and crispy.
14Transfer the fried egg rolls to a plate lined with paper towels to drain excess oil.
15Let them cool for 2 minutes before serving.
16Serve hot with your favorite dipping sauce.

🔧Equipment

Large skillet
Mixing bowl
Cutting board
Sharp knife
Deep fryer or heavy pot
Tongs
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 45mg🧂Sodium: 620mg🌾Total Carbs: 24g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 15g

📝Notes

For a lighter version, you can bake the egg rolls at 400°F for 15 to 18 minutes, flipping halfway through, until golden and crispy. Ensure the filling is completely cooled before wrapping to prevent soggy wrappers.

Watch Video Of How Beef Egg Rolls Works

I love serving these beef egg rolls at family gatherings because they’re so easy to make ahead of time – simply assemble the rolls and freeze them until you’re ready to bake them.

They’re also incredibly versatile – whether you’re serving them as an appetizer or as part of a larger meal.

And don’t even get me started on how delicious they are reheated – just wrap them in foil and bake them until they’re crispy and golden brown.

❓ Frequently Asked Questions About Beef Egg Rolls

Q: What type of beef should I use for this recipe?

A: You can use either lean or fatty beef for this recipe – the choice ultimately depends on your personal preference and what’s available in your local market. If you want a more tender result, use lean beef; if you prefer a richer flavor, use fatty beef.

Q: Can I substitute the cabbage for another vegetable?

A: Yes, you can substitute the cabbage with other vegetables like carrots or zucchini. Simply adjust the cooking time accordingly based on the vegetable’s texture.

Q: How do I store leftover egg rolls?

A: You can store leftover egg rolls in an airtight container in the refrigerator for up to three days or freeze them for up to two months. Reheat them in the oven or microwave when you’re ready to serve.

Q: Can I make these egg rolls ahead of time?

A: Yes, you can assemble the egg rolls up to a day in advance and store them in the refrigerator until you’re ready to bake them.

Q: What’s the best way to reheat egg rolls?

A: To reheat egg rolls effectively, wrap them in foil and bake them in a preheated oven at 375°F (190°C) for about 15-20 minutes or until they’re crispy and golden brown.

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