Crispy Egg Rolls with Ground Meat & Vegetables

Quick Description:

These Crispy Egg Rolls are a savory, crunchy delight stuffed with a flavorful filling of ground meat, vegetables, and seasonings. Perfect for appetizers, snacks, or even a main course, these egg rolls offer a satisfying blend of textures. The crisp golden exterior contrasts beautifully with the juicy and savory filling inside, complemented by a delicious dipping sauce.

Servings & Timing:

Servings: 12-16 egg rolls
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Rest Time (optional): 10 minutes (cooling before serving)

Ingredients List:

For the Egg Roll Filling:

1 lb ground beef (or ground pork, chicken, or turkey as an alternative)
1 tablespoon sesame oil (for stir-frying)
2 cloves garlic, minced
1 medium onion, diced
1/2 cup carrots, finely chopped or shredded
1/2 cup cabbage, finely chopped or shredded
1/4 cup bell peppers, finely chopped (use red or yellow for color)
2 tablespoons soy sauce (or tamari for a gluten-free option)
1 tablespoon oyster sauce (optional, for depth of flavor)
1 teaspoon ginger, grated
1 tablespoon rice vinegar (adds acidity to balance the richness)
1/2 teaspoon pepper (for seasoning)
1/2 teaspoon chili flakes (optional, for heat)
1 egg (for binding)
1 tablespoon cornstarch (optional, helps to thicken the filling)

For the Egg Roll Wrappers:

12-16 egg roll wrappers (available at most supermarkets or Asian grocery stores)
1 egg (beaten, for sealing the wrappers)

For Frying:

Vegetable oil (for deep frying or pan frying)

For the Dipping Sauce:

1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil

Instructions:

Step 1: Preparing the Filling

Cook the ground meat:
- Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Once the oil is hot, add 1 lb ground beef (or your preferred ground meat) and break it apart with a spatula or wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.
Add garlic and onions:
- Add 2 cloves minced garlic and 1 medium diced onion to the skillet. Stir well and cook for 2-3 minutes until the garlic is fragrant and the onions are softened.
Incorporate the vegetables:
- Add 1/2 cup finely chopped carrots, 1/2 cup finely chopped cabbage, and 1/4 cup finely chopped bell peppers to the pan. Stir to combine all the ingredients. Cook for another 3-5 minutes, until the vegetables have softened and are tender but still slightly crisp.
Season the filling:
- Stir in 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon grated ginger. Add 1 tablespoon rice vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon chili flakes (if using). Continue cooking for another 2-3 minutes, allowing the flavors to meld together. If the mixture seems too wet, add 1 tablespoon cornstarch to help thicken it.
Let the filling cool:
- Transfer the filling to a bowl and let it cool slightly for 10 minutes before assembling the egg rolls. This will prevent the wrapper from becoming soggy when rolling.

Step 2: Assembling the Egg Rolls

Prepare the wrappers:
- Lay an egg roll wrapper on a clean surface in a diamond shape (point facing you). If using square wrappers, angle them to look like a diamond. Place a spoonful of the cooled filling near the bottom of the wrapper.
Add the egg wash:
- Beat 1 egg and use it to brush the edges of the wrapper. This will act as glue to help seal the egg rolls.
Roll the egg rolls:
- Fold the bottom point of the wrapper over the filling, then fold in the sides. Roll tightly from the bottom up, ensuring the filling is securely wrapped inside.
Seal the edges:
- Once fully rolled, press the edge of the wrapper to seal it with the egg wash. Repeat with the remaining wrappers and filling.

Step 3: Frying the Egg Rolls

Heat the oil:
- In a large pot or deep frying pan, heat about 2-3 cups vegetable oil over medium-high heat until it reaches about 350°F (175°C). You can test if the oil is ready by dropping a small piece of wrapper into the oil — if it bubbles and rises to the top, the oil is ready for frying.
Fry the egg rolls:
- Carefully add the prepared egg rolls to the hot oil, a few at a time, ensuring they don’t overcrowd the pan. Fry the egg rolls for about 4-6 minutes or until golden brown and crispy on all sides.
Drain excess oil:
- Use tongs to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

Step 4: Preparing the Dipping Sauce

Make the dipping sauce:
- In a small bowl, combine 1/4 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1 teaspoon sesame oil. Stir until smooth and well combined.

Step 5: Serving the Egg Rolls

Serve and enjoy:
- Arrange the crispy egg rolls on a platter and sprinkle with chopped chives or green onions for a burst of color and freshness. Serve with the dipping sauce on the side.

Additional Notes:

Storage Tips:
- Leftovers: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for the best crispiness.
- Freezing: If you’d like to make these ahead, freeze the uncooked egg rolls. Place them on a baking sheet in a single layer and freeze for 1-2 hours before transferring them to a freezer bag. To cook, fry directly from frozen, adding 2-3 extra minutes to the cooking time.
Make It Vegetarian: Replace the ground meat with tofu or a combination of mushrooms and additional vegetables for a delicious vegetarian option. You can also use cooked quinoa or rice for an even heartier filling.

Dietary Information (per serving, 1 egg roll):

Calories: 150-200 calories
Protein: 10g
Carbohydrates: 20g
Fat: 9g
Fiber: 2g
Sugar: 3g
Sodium: 450mg

Note: Nutritional values may vary depending on the filling ingredients used and the size of the egg rolls.

Flavor Tips & Variations:

Add Garlic: For an extra punch of flavor, try sautéing 3 cloves of garlic along with the ground meat and vegetables.
Spicy Version: Add chopped jalapeños or Sriracha to the filling for a spicy kick.
Crispy Finish: For an extra crispy texture, roll the egg rolls in panko breadcrumbs before frying.

Recipe Variations & Serving Suggestions:

Mini Egg Rolls: Make smaller versions of these egg rolls by using smaller wrappers or cutting them in half after frying. Perfect for serving at parties or as appetizers.
Egg Roll Bowls: If you prefer to skip the wrapping process, you can make an egg roll bowl by serving the cooked filling over a bed of lettuce or rice with the dipping sauce on top.

Storage & Make-Ahead:

Room Temperature Storage: Egg rolls can be stored at room temperature for up to 1 hour after frying. If storing for longer, refrigerate and reheat.
Freezing Instructions: Freeze uncooked egg rolls on a baking sheet for about 1-2 hours, then transfer them to a freezer bag. They can be stored for up to 3 months. Fry from frozen when ready to serve.

FAQs:

Can I use a different type of meat?
- Yes, ground pork, chicken, or turkey can be substituted for ground beef. You can also use tofu or tempeh for a vegetarian version.
Can I bake these instead of frying?
- Yes! Bake the egg rolls at 400°F (200°C) for 15-20 minutes, turning halfway through for even crispiness.
How can I make the filling ahead of time?
- Prepare the filling the day before, store it in an airtight container in the refrigerator, and assemble the egg rolls when ready to fry.

Optional Personal Story:

I love making these crispy egg rolls because they remind me of my favorite late-night snack from childhood. My family would gather in the kitchen, and we’d make these together, dipping them into the sauce and savoring every bite. The best part was always the crispy crunch and the warm, savory filling inside.

Call-to-Action:

Want to make these crispy egg rolls for your next gathering? Try them out, and share your creations with me on Instagram! Don’t forget to tag me and let me know how they turned out!