Crispy Beef Egg Rolls Recipe (Big Batch)

I’m Introduction

Crispy beef egg rolls are a beloved snack or appetizer found in Asian-inspired cuisine. With a crunchy golden shell and a flavorful, savory filling, they’re perfect for parties, family dinners, or meal prep. This recipe makes a big batch (about 24–30 egg rolls) — ideal for freezing or sharing!

Ingredients**

For the Filling:

• 1.5 kg (3.3 lbs) ground beef or finely shredded cooked beef
• 2 Tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 large carrot, grated
• 2 cups shredded cabbage
• 1 cup bean sprouts (optional)
• 1/2 cup green onions, chopped
• 3 Tbsp soy sauce
• 2 Tbsp oyster sauce
• 1 Tbsp hoisin sauce (optional, for sweetness)
• 1 tsp sesame oil
• 1 tsp ground black pepper
• 1 tsp salt
• 1/2 tsp crushed red pepper (optional for spice)
• 1 Tbsp cornstarch mixed with 2 Tbsp water (to thicken the filling)

For Wrapping & Frying:

• 24–30 egg roll wrappers
• 1 beaten egg (for sealing edges)
• Oil for deep frying (vegetable, canola, or peanut oil)

For Serving:

• Sweet chili sauce
• Soy dipping sauce
• Spicy garlic sauce (optional)

Instructions**

Step 1: Prepare the Filling

1. Heat oil in a large wok or skillet over medium-high heat.
2. Add onions and sauté until translucent, about 3 minutes.
3. Add garlic and cook for another minute.
4. Add ground beef and cook until browned, breaking it apart with a spoon.
5. Stir in soy sauce, oyster sauce, hoisin sauce, sesame oil, salt, pepper, and red pepper flakes.
6. Add shredded cabbage, carrots, and bean sprouts. Cook until veggies soften (about 5 minutes).
7. Stir in the cornstarch slurry to absorb excess moisture — this helps the filling stay firm.
8. Remove from heat and mix in chopped green onions. Let the mixture cool completely before wrapping.

Step 2: Fill and Wrap the Egg Rolls

1. Lay an egg roll wrapper flat, with one corner facing you (like a diamond).
2. Spoon 2–3 Tbsp of beef filling near the center.
3. Fold the bottom corner over the filling, then fold the sides inward, and roll tightly toward the top corner.
4. Brush the top corner with beaten egg to seal the roll.
5. Repeat until all filling is used.

Step 3: Fry the Egg Rolls

1. Heat oil in a deep pot to 175°C (350°F).
2. Fry 3–4 rolls at a time, turning occasionally, until golden brown and crisp (about 3–4 minutes).
3. Remove and drain on paper towels.

Step 4: Serve

Serve hot with sweet chili sauce, soy-vinegar dip, or garlic sriracha mayo on the side.

Nutritional Info (per egg roll, approx.)**

• Calories: 190
• Protein: 10g
• Fat: 11g
• Carbs: 13g
• Fiber: 1g
• Sodium: 280mg

History**

Egg rolls are a staple in Chinese-American cuisine, evolving from traditional Chinese spring rolls. The thicker wrapper and deep-fried style made them heartier and crunchier — perfect for Western tastes. Over time, they’ve become popular worldwide, with countless variations like beef, shrimp, chicken, and vegetable fillings.

Health Benefits**

• Protein-rich from the beef for muscle repair.
• Vitamin-packed from cabbage and carrots.
• Energy-boosting carbs from the wrappers.
• You can air-fry or bake them for a lighter, lower-fat version.

For the Lovers of Crunch**

These egg rolls are a crunchy bite of comfort — golden outside, juicy inside. Whether you dip them in sweet chili or spicy garlic sauce, they’re an instant favorite for party platters, picnics, or cozy nights in.

Conclusion**

Homemade crispy beef egg rolls bring together tradition, texture, and irresistible flavor. They freeze beautifully and can be reheated in an oven or air fryer anytime you crave that perfect crunch!