You’ll never believe the secret to these ground beef egg rolls is a packaged coleslaw mix.
Easy Egg Rolls
Everybody needs a good ground beef egg rolls recipe! These are fun to make for movie night as a snack, an easy weeknight dinner or a tasty side to an Asian feast. By using several store-bought ingredients—such as coleslaw mix and egg roll wrappers—the only work is in cooking the ground beef. No chopping needed! Just add the spices and dinner is served.
Egg rolls are a culinary item found in many Asian cultures. While the ingredients and wrapper may vary, the concept’s the same: Egg rolls are stuffed with vegetables or meat, accented with spices and seasonings, and fried in a skillet or deep-fat fryer.
Give this ground beef egg roll recipe a try. It’s fun to bring to a gathering—you could even mix up the ingredients to appeal to a variety of diets and preferences.
Ingredients for Beef Egg Rolls
- Ground beef: For this recipe, you need a pound of ground beef.
- Coleslaw mix: No need to make your own coleslaw here. Sold in stores, the mix contains julienned carrots and shredded cabbage.
- Soy sauce: This salty and savory liquid condiment is a staple on Chinese dinner tables.
- Ground ginger: Instead of grating fresh ginger, use ground ginger, which saves time in the kitchen and more easily disperses throughout the recipe.
- Onion powder: Onion powder is different than onion salt because the only ingredient is onion; onion salt combines onion powder and salt.
- Flour: For this recipe, use all-purpose flour, which is the most common type of flour used in baking and cooking.
- Egg roll wrappers: Typically sold in the refrigerated section of grocery stores, these are wheat-based and ready to use.
Directions
Step 1: Cook the beef
In a large skillet, cook the beef over medium heat until it’s no longer pink, five to seven minutes, breaking into crumbles. Drain and cool the meat slightly.
Step 2: Make the egg roll filling
In a bowl, combine the beef, coleslaw mix, soy sauce, garlic powder, ginger and onion powder. In a small bowl, combine the flour and enough water to make a paste.
Step 3: Assemble the egg rolls
With one corner of an egg roll wrapper facing you, place 1/4 cup of the beef mixture just below the center of the wrapper. Cover the remaining wrappers with a damp paper towel until you’re ready to use them. Fold the bottom corner over the filling, then moisten the remaining wrapper edges with flour paste. Fold the side corners toward the center and over the filling. Roll up tightly, pressing at the tip to seal. Repeat this process until you have 28 egg rolls.
Step 4: Fry the egg rolls
In an electric skillet or deep-fat fryer, heat the oil to 375°. Fry the egg rolls, a few at a time, until they’re golden brown, three to four minutes, turning occasionally. Drain the egg rolls on paper towels before serving.
Editor’s Tip: To ensure that these egg rolls don’t turn out soggy, get the frying oil back up to the proper temperature between each batch. Putting a fresh batch in too early can lead to soggy egg rolls. Don’t overcrowd the pan and always dry the egg rolls on wire racks set over paper towels. This helps absorb the excess oil.
Beef Egg Rolls Variations
- Make them vegetarian: If you’re cooking for non-meat eaters, swap out the ground beef for a meatless substitute. When the spices are added, you can hardly taste the difference.
- Add spices: If you like your egg rolls spicy, to increase the heat factor, add ½ teaspoon cayenne pepper to the ginger and onion powder.
How to Store Beef Egg Rolls
This ground beef egg rolls recipe keeps well in the fridge or the freezer, giving you an even easier weeknight dinner. You can even make them ahead of time by following our tips below.
Can you freeze beef egg rolls?
After you’ve cooked these, allow them to cool and then place in the freezer, in either an air-tight container or resealable freezer bags. Consider freezing in batches of two or four, so you aren’t reaching into a larger bag or container when you only need a few. They should keep in the freezer for four months.
How long do beef egg rolls last?
If you have leftovers or made the egg rolls ahead of time, they will keep in the fridge for two to three days as long as they are in a covered airtight container.
Can you make beef egg rolls ahead of time?
Yes! Refrigerate fried egg rolls in a single layer (do not stack) on a tray lined with paper towels. Reheat in a low oven for about 10 minutes on each side. To freeze the egg rolls, wrap them in aluminum foil in a freezer-safe plastic bag or container for up to three months. Thaw in the refrigerator. If already fried, you can re-fry egg rolls to crisp them or heat them in the oven. If they’re not fried, fry as the recipe directs.
How do you reheat beef egg rolls?
To reheat, just pop one or two at a time in the microwave on a medium-high setting for 30 minutes.
Beef Egg Rolls Tips
Can you use ground pork instead of ground beef?
Yes! You can use ground pork or even ground chicken in this easy egg roll recipe. Lean proteins are best for making the filling less prone to getting soggy.
What dipping sauce should I serve with these egg rolls?
Egg rolls are traditionally paired with store-bought sweet and sour sauce, but any one of these other Asian sauces do the trick as well. Have you ever wondered about the differences between an egg roll and a spring roll? They’re both delicious, but they differ in texture, ingredients and history.
What are some good dishes to serve with these egg rolls?
We suggest leading into Asian cuisine and selecting from our collection of 49 homemade Asian recipes. Options include Thai drunken noodles with beef, easy pad Thai and pork and bok choy udon soup.
Watch How to Make Beef Egg Rolls
Beef Egg Rolls
Prep Time
30 min
Cook Time
5 min
Yield
28 egg rolls
Ingredients
- 1 pound ground beef
- 1 package (14 ounces) coleslaw mix
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/8 teaspoon onion powder
- 1 tablespoon all-purpose flour
- 28 egg roll wrappers
- Canola oil for frying
Directions
- In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain and cool slightly. In a bowl, combine beef, coleslaw mix, soy sauce, garlic powder, ginger and onion powder. In a small bowl, combine flour and enough water to make a paste.
- With 1 corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with flour paste. Fold side corners toward center over filling. Roll up tightly, pressing at tip to seal. Repeat.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 3-4 minutes; turning occasionally. Drain on paper towels.
Nutrition Facts
1 egg roll: 185 calories, 9g fat (1g saturated fat), 13mg cholesterol, 261mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 6g protein.
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I've always loved egg rolls, but every recipe seemed too complicated. I decided to start with a packaged coleslaw mix. Now I can make these yummy treats at a moment's notice. —Samantha Dunn, Leesville, Louisiana
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