Here’s a full, tested, and easy-to-follow recipe for Crispy Beef Egg Rolls. Perfect as an appetizer, snack, or main dish — crunchy outside, savory inside, and absolutely delicious.
Ingredients (makes about 12–15 egg rolls)
For the Filling
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1 lb (≈ 450 g) ground beef (lean or 80/20) Allrecipes+1
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2 cups shredded cabbage (green or Napa) Whip it like Butter+1
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1 medium carrot, shredded or finely julienned (optional — adds crunch & sweetness) Whip it like Butter+1
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3–4 green onions, finely sliced (white + green parts) Whip it like Butter+1
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2–3 cloves garlic, minced Whip it like Butter+1
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1 tbsp soy sauce (or more to taste) Allrecipes+1
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1 tsp ground ginger (optional — gives slight warmth and depth) Allrecipes+1
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½ tsp ground black pepper (or to taste) Allrecipes+1
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1 tsp salt (or to taste) — adjust depending on soy sauce
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1–2 tbsp oil (vegetable or neutral) for cooking
For Wrapping & Frying
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12–15 egg roll wrappers (store‑bought, thawed if frozen)
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Small bowl of water (to seal wrappers)
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Vegetable oil (or other neutral oil) for deep frying — enough to submerge rolls (~2–3 in / 5–7 cm depth)
