Description
Ginger-Carrot Beef Rolls with Cranberries & Walnuts feature crispy egg rolls filled with savory ground beef, sweet cranberries, crunchy walnuts, shredded carrots, and melted mozzarella, paired with a homemade sweet chili sauce for dipping.
Ingredients
Scale
- 1 pound ground beef
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1–2 inches fresh ginger, grated
- 1 tablespoon chili oil
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1/2 cup finely shredded carrots
- 1/4 cup dried cranberries, chopped
- 1/4 cup chopped walnuts
- 1/4 cup chopped fresh parsley
- 1/4 cup shredded mozzarella
- 8–10 egg roll wrappers
- Cooking oil for frying
- Sweet Chili Sauce: 1/4 cup granulated sugar
- 1/4 cup honey
- 1/4 cup water
- 1/2 cup rice vinegar
- 3 garlic cloves, grated
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon paprika
- 1 tablespoon flour
- 1/2 tablespoon water
Instructions
- In a skillet, heat olive oil over medium heat. Sauté garlic and ginger until fragrant.
- Add ground beef and cook until browned. Stir in chili oil, honey, and sesame oil.
- Remove from heat and mix in shredded carrots, cranberries, walnuts, parsley, and mozzarella.
- Place 2–3 tablespoons of filling on each egg roll wrapper, fold sides, and roll tightly. Seal edges with water.
- Heat cooking oil in a deep skillet or fryer to 350°F. Fry rolls until golden brown and crispy, about 3–5 minutes per side. Drain on paper towels.
- For sweet chili sauce: Combine sugar, honey, water, rice vinegar, garlic, red pepper flakes, and paprika in a small saucepan. Mix flour with 1/2 tablespoon water and whisk into sauce. Simmer until thickened.
- Serve beef rolls warm with sweet chili sauce for dipping.
Notes
- Adjust the amount of ginger and garlic to your taste.
- You can substitute ground beef with ground turkey or chicken.
- Store leftover rolls in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 roll
- Calories: 260
- Sugar: 9g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg
Keywords: Ginger-Carrot Beef Rolls, Egg Rolls, Appetizer, Beef Recipe