Sweet Beef Egg Rolls

Egg rolls are a crunchy, all-in-one dish that are so flexible that no one can resist one. Yes, they are available from many different places (including the freezer section of your local grocer) but did you know they’re simple enough to make in your own kitchen? And when you do, you can make them in any variety you want! This particular recipe combines beef, sweet brown sugar and a few other ingredients to make a sweet, crunchy treat that any egg roll lover will enjoy.

Sweet Beef Egg Rolls

Serving Size:
20 – 24 egg rolls
45 min (total)


  • 1 lb lean ground beef
  • 1 tsp ground ginger (can use fresh minced if you have it)
  • 1 tsp garlic, minced (not garlic salt or garlic powder)
  • 1/2 Cup soy sauce (low sodium can be used)
  • 1/2 Cup light brown sugar, packed
  • 1/2 bag of pre-shredded cabbage/carrot coleslaw mix (you can adjust based on your preference for veggies in the egg roll)
  • 1 – 2 tbsp sesame oil
  • Vegetable oil for frying (you’ll need enough to float the egg rolls, but not drown them)


  1. In a large skillet, brown ground beef, garlic, and ginger using sesame oil over medium/medium high heat
  2. Once there is no longer any pink in the meat, drain 3/4 of the oil and add brown sugar and soy sauce
  3. Continue to cook until all of the oil and juices have absorbed into the meat and there is no soupiness to the mixture
  4. Remove the beef from the pan and set aside (you shouldn’t need to drain it as you’ve cooked off the juices and oi)
  5. Pull out 1/2 of the bag of the pre-shredded cabbage/carrot coleslaw mix and set aside
  6. Place a sheet pan next to the area where you will be
  7. Working while the meat is still warm, lay out your first egg roll wrapper with a corner facing you so it looks like a diamond shape when looking down at it
  8. Scoop about a tablespoon and a half of the meat mixture just below the halfway point of the wrapper when measuring from the top
  9. add a sprinkling of the slaw mix (I don’t cook the slaw mix as it makes a nice subtle crunch in the egg roll. If you prefer it to be cooked, you can certainly do that with a quick toss in the skillet just after removing the meat.)
  10. Once you have the tablespoon or so of meat and slaw to the amount your like (don’t overstuff, should be minimum amount) bring the bottom corner facing you over the mixture
  11. Dip your fingers in water and lightly dab on the corners sticking out from the middle and fold them over the roll you just started
  12. Dip your fingers in water and lightly dab the corner at the top and roll the egg roll to meet that edge (like you would roll a burrito and try to keep it tight without ripping)
  13. Dab more water to seal all the edges if needed, then place the egg roll on the sheet pan with the seam side down
  14. Continue this process until all egg rolls are done. being careful not to let the egg rolls touch on the sheet pan
  15. When the sheet pan is full, place it in the freezer for at least 10 – 15 minutes (the egg rolls should be stiff, but not frozen solid)
  16. When ready, heat vegetable oil to 325 – 350 degrees and fry in batches that allow the egg rolls to not crowd together in the oil for approximately 3 – 5 min
  17. Turn frequently to ensure all sides brown evenly
  18. When the egg roll is browned on all sides (remember, the meat is already cooked so there is no need to prolong the frying beyond reaching a golden color) remove from oil and place on a wire rack with paper towels underneath to drain and cool
  19. Continue the process until all egg rolls are cooked
  20. **Oil may become hotter as you make your way through the batches so be sure to monitor that and adjust as needed or you may find that the egg rolls are beginning to get too dark very fast**

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