Crispy Ground Beef Egg Rolls (Ready in 40 Minutes)
These ground beef egg rolls come together fast with a savory filling of cabbage, carrot, and a little soy sauce. They fry up shatteringly crisp on the outside and stay juicy inside, which is exactly what you want from a homemade egg roll.
If you have never rolled your own, this recipe is a great place to start. The wrapper seals easily, the filling stays put, and the whole batch is done in under an hour.
What Makes These Egg Rolls So Good
The filling is simple and led by ground beef with just enough soy and sesame to taste rich without being heavy. Cabbage and carrot cook down quickly so each bite has a soft, slightly sweet crunch.
Because you drain the filling before rolling, the wrappers never get soggy. That detail alone is the difference between a flabby egg roll and one that crackles when you bite in.
Ingredients
- 1 lb ground beef (85/15): the little bit of fat keeps the filling moist
- 3 cups finely shredded green cabbage: packed lightly, about half a small head
- 1 cup shredded carrot: pre-shredded works, just pat it dry
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 tbsp soy sauce: regular or low-sodium, your call
- 1 tsp toasted sesame oil: gives the filling a warm, nutty depth
- 1/4 tsp black pepper
- 12 to 14 egg roll wrappers: the square kind, usually in the refrigerated produce section
- Vegetable or peanut oil, for frying: enough to come about 1 inch up the side of your pan
Variations / Substitutions
- Ground pork or chicken: swap in an equal amount; drain off any extra liquid after browning.
- Add heat: stir 1 tsp sriracha or a pinch of red pepper flakes into the soy sauce.
- No soy sauce: tamari works well or coconut aminos for a soy-free option.
- Skip the sesame: the filling still tastes balanced with just soy and garlic.
- Sauce twist: sweet chili sauce or a simple mix of soy sauce and rice vinegar are both great for dipping.
If you like this kind of weekend project, you might also enjoy our crispy vegetable spring rolls.
How to Make Ground Beef Egg Rolls
Step 1: Cook the Savory Beef Filling
Heat a large skillet over medium-high. When it is hot, crumble in the 1 lb of ground beef and let it sear without moving for about 2 minutes, then break it up with a wooden spoon. Cook until no pink remains, roughly 5 minutes total.
Drain off all but 1 tbsp of fat, then push the beef to one side of the pan. Drop the 2 cloves of minced garlic and 1 tsp of grated ginger into the cleared spot and stir them for 30 seconds until they smell fragrant. Stir the garlic and ginger into the beef, then add the 3 cups of shredded cabbage and 1 cup of shredded carrot.
Pour in the 2 tbsp soy sauce and 1 tsp sesame oil, add the 1/4 tsp black pepper, and toss everything together. Cook for another 3 to 4 minutes, just until the cabbage has wilted and the carrots have softened a little. The filling should look glossy but not wet. Spread it out on a baking sheet to cool for 10 minutes so it is safe to handle.
Step 2: Assemble Each Egg Roll
Set a small dish of water next to your stack of wrappers. Lay one wrapper on a clean counter with one corner pointing toward you like a diamond. Spoon about 2 tbsp of the cooled filling across the middle, shaping it into a small log that runs side to side, leaving empty space at the corners.
Fold the bottom corner up over the filling and tuck it snugly. Fold in the left and right corners, then roll upward away from you, keeping the roll tight but not stretched. Dab a little water along the top corner before sealing the roll completely. Repeat with the rest.
Step 3: Fry the Egg Rolls Until Golden
Pour enough oil into a deep, heavy pan to reach 1 inch up the sides and set it over medium heat. Bring the oil to 350°F (175°C), using a thermometer if you have one. If not, a small scrap of wrapper should sizzle and bubble right away when you drop it in.
Slide 3 or 4 egg rolls into the oil without crowding them. Fry for 3 to 4 minutes, turning once, until the wrappers are deep golden and bubbly all over. The seam side should hit the oil first so it seals shut as it fries.
Lift them out with a slotted spoon and let them drain on a wire rack or paper towels while you fry the next batch. Keep an eye on the heat and adjust as needed so the oil stays around 350°F.
Step 4: Slice and Serve Hot
Once all the egg rolls are fried, arrange them on a platter. Use a sharp knife to slice a few on a slight diagonal so the filling peeks through, then serve right away with your favorite dipping sauce.
Tips for Crispy Egg Rolls Every Time
- Let the filling cool before rolling. Warm filling steams the wrapper from the inside and makes it tear.
- Roll them tight enough to feel compact but not so tight that the wrapper tears. A little practice roll on the first one gets you there.
- Drain fried egg rolls on a wire rack instead of paper towels if you can. Air circulating underneath keeps the bottoms crisp longer.
- If your oil is too cool, the wrappers soak up fat and turn greasy. Use a thermometer and stay near 350°F (175°C).
Keeping Leftover Egg Rolls Fresh
- Refrigerate: cooled egg rolls keep well in an airtight container for up to 3 days.
- Reheating: warm them in a 375°F (190°C) oven or air fryer for 6 to 8 minutes until the skin re-crisps. A quick re-fry in shallow oil also works beautifully.
- Freeze uncooked: place filled, unsealed egg rolls on a parchment-lined tray and freeze solid, then transfer to a bag. Fry straight from frozen, adding about 2 minutes to the cook time.
What to Serve With Ground Beef Egg Rolls
Crisp egg rolls pair well with something fresh and crunchy to cut the richness. A quick cucumber salad with rice vinegar and a pinch of sugar balances the fried wrapper, while steamed edamame with flaky salt makes the meal feel more complete. For dipping, sweet chili sauce, a ginger soy blend, or even plain hoisin all work.
Frequently Asked Questions
Can I bake these instead of frying?
Yes. Brush the rolled egg rolls lightly with oil, place them on a rack set over a baking sheet, and bake at 400°F (200°C) for 18 to 22 minutes, turning once. They will be crisp but less shattery than fried.
Can I cook them in an air fryer?
You can. Spray the egg rolls with oil, arrange them in a single layer in the basket, and air fry at 375°F (190°C) for 8 to 10 minutes, shaking once. The skins turn out light and crisp.
Can I use pre-shredded coleslaw mix?
Absolutely. Use 4 cups of dry coleslaw mix (cabbage and carrot blend) in place of the separate cabbage and carrot. Just give it a quick pat with a paper towel if it feels damp.
What dipping sauce goes best?
That is up to you, but a simple equal-parts mix of soy sauce and rice vinegar with a pinch of sugar and a few drops of sesame oil never misses. Sweet chili sauce and spicy mustard are also solid.
Ground Beef Egg Rolls Recipe
Ingredients
Method
- Brown the beef in a skillet over medium-high heat until no pink remains, about 5 minutes. Drain all but 1 tbsp fat, then stir in the garlic and ginger and cook 30 seconds.
- Add the cabbage, carrot, soy sauce, sesame oil, and pepper. Cook 3-4 minutes until the cabbage wilts. Spread the filling on a baking sheet to cool for 10 minutes.
- Place a wrapper with a corner pointing toward you. Spoon about 2 tbsp filling across the middle. Fold the bottom corner up, fold in the sides, and roll tightly, sealing the top corner with water.
- Heat 1 inch of oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 3-4 minutes, turning once, until golden and crisp. Drain on a rack or paper towels.
- Slice a few diagonally to show the filling and serve hot with dipping sauce.
