Crispy Beef Egg Rolls — Full Recipe

‍ Instructions

In a large skillet over medium‑high heat, add 1–2 tbsp oil. Once hot, add ground beef. Brown the beef, breaking it apart with a spatula, until no longer pink (about 5–7 minutes). Drain excess fat if needed. Allrecipes+1
Add minced garlic, sliced green onions (white part), shredded carrot, and shredded cabbage. Stir to combine. Cook for about 3–5 minutes until veggies start to soften but remain somewhat crisp. Whip it like Butter+1
Season the mixture with soy sauce, ground ginger, salt, and pepper. Stir and cook an additional 1–2 minutes. Taste and adjust seasoning.
Remove from heat and let the filling cool slightly (5–10 min). Cooling helps prevent wrappers from tearing or getting soggy.

On a clean work surface, lay one egg roll wrapper with one corner pointing toward you (diamond shape).
Place about 2 heaping tablespoons of the filling near the bottom third of the wrapper. Allrecipes+1
Moisten the top edges (or the corner opposite you) with water using your finger or a brush — this will act as “glue.”
Fold the bottom corner over the filling, then fold the left and right corners toward the center, and roll up tightly until sealed. Make sure seams are closed. Repeat for all wrappers.
Keep rolled egg rolls covered with a slightly damp towel or cloth to prevent wrappers from drying out as you work.

In a deep pot or large skillet, heat enough vegetable oil to submerge the rolls (about 2–3 inches deep). Heat oil to around 350 °F (175 °C). A candy/thermometer helps — but if you don’t have one, test by dropping a small piece of wrapper; it should sizzle and rise steadily. Allrecipes+1
Fry the rolls in batches (don’t overcrowd the pot). Fry 2–3 minutes per batch, or until golden brown and crispy — turning gently to ensure even color on all sides. Allrecipes+1
Remove with a slotted spoon or tongs and drain on paper towels or a wire rack. Let them rest 1–2 minutes before serving (filling will be hot).

Serve warm with a dipping sauce of your choice (sweet chili, hoisin, soy‑vinegar, spicy mayo…)
Pair with steamed rice or fried rice for a fuller meal
Add a side of Asian slaw or cucumber salad for freshness and crunch
Great as a party appetizer, snack, or main — and kids love them too

Don’t overfill wrappers — too much filling → tears → leaks. Use 2 tbsp per roll.
Dry the filling — if you get a watery filling (especially with cabbage), drain off excess liquid before wrapping so rolls stay crisp. Whip it like Butter+1
Work quickly — once wrappers are unwrapped, they dry out fast. Keep unused wrappers covered under a damp cloth.
Make ahead & freeze — assemble rolls, freeze on a tray until firm, then store in freezer bag. When ready — fry from frozen, adding a minute or two.
Air‑fryer / Oven option — for lighter version: preheat oven or air‑fryer to ~400 °F, spray rolls with oil, bake/air‑fry 15–20 min (flip halfway). Not quite as crispy as deep-fried, but still tasty.
Alternate fillings: Add shredded carrots, bean sprouts, mushrooms, water chestnuts for crunch, or try ground pork, chicken, or shrimp instead of beef.

Uses simple, accessible ingredients — ground beef, veggies, egg roll wrappers, and pantry seasonings. No weird or hard-to-find items.
Combines savory umami + fresh veggie crunch + crispy wrapper, giving a satisfying mix of textures and flavors.
Balanced cooking method: sauté filling to cook & season thoroughly, then deep‑fry for crisp texture.
Flexible: customizable fillings, sauces, cooking method (deep-fry / oven / air-fryer), and make-ahead/freezer friendly.