Description
Spicy Beef Dumpling Rolls are crispy, savory appetizers filled with a flavorful mixture of ground beef, fresh vegetables, and bold Asian-inspired seasonings. These rolls offer a perfect combination of tender meat and crunchy vegetables wrapped in delicate egg roll wrappers, fried to golden perfection. Easily made ahead and customizable, they’re ideal for parties, snacks, or a delicious start to any meal.
Ingredients
Scale
Filling
- 1 pound ground beef
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, finely sliced
- 1 cup finely shredded cabbage
- 1/2 cup grated carrot
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon chili garlic sauce
- 1/2 teaspoon black pepper
For Wrapping and Frying
- 1 package egg roll wrappers (about 20 wrappers)
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
Instructions
- Cook the beef: Heat a skillet over medium heat and add the ground beef. Cook until browned and fully cooked, breaking it apart as it cooks. Drain any excess grease to avoid soggy rolls.
- Add aromatics and vegetables: Add the minced garlic, grated ginger, sliced green onions, shredded cabbage, and grated carrot to the pan. Cook for 3 to 4 minutes until the vegetables soften slightly and meld with the beef flavors.
- Season the filling: Stir in soy sauce, hoisin sauce, chili garlic sauce, and black pepper. Continue cooking for another 1 to 2 minutes to fully combine the flavors. Remove from heat and let the mixture cool slightly before assembling.
- Assemble the rolls: Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of the beef mixture near the center. Fold the bottom corner over the filling, then fold in the sides tightly and roll toward the top corner. Brush the edge with the beaten egg to seal and prevent unwrapping during frying. Repeat with remaining wrappers and filling.
- Fry the rolls: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry the rolls in batches for 3 to 4 minutes, turning as needed, until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Notes
- For a lighter alternative, bake the rolls at 400°F (205°C) for 18 to 20 minutes or air fry at 375°F (190°C) for 10 to 12 minutes until crispy.
- Serve with sweet chili sauce, soy dipping sauce, or spicy mayo for extra flavor.
- The filling can be prepared ahead of time and refrigerated for up to one day before rolling to save time.
