As I’m sitting here drinking my coffee, blogging and planning out the next week of my recipes, I can’t help but love every second of this. Who knew that something like blogging would become so fun to me. I love the idea of writing something to total strangers haha. Whether anyone reads this or not this has become a great stress reliever for me as well as pushed me out of my cooking box.
This recipe that I am going to share with you is not from Pioneer Woman but it is so good I cannot keep it to myself.
Korean Beef Egg Rolls
Delicious scale 10 out of 10
Husband delicious scale 9 out of 10 (I wonder if I will ever get a 10 out of him he is hard to impress haha)
Cook time 30 minutes
Clean up- Not bad at all, a frying pan and a cutting board
1 pound lean ground beef
1 Tbs sesame oil
3 cloves garlic
1 tsp ginger
1/2 cup brown sugar
1/4 cup soy sauce
1/2 Tbsp sriracha
24 egg roll wrappers
10 napa cabbage leaves
2 carrots cut into matchsticks
oil for frying
Brown the meat with sesame oil, garlic and ginger. Drain 75% of the fat. Add brown sugar, soy sauce, sriracha and cook until the liquid reabsorbs. Let the meat cool for about 5 minutes. Saute the carrots in the pan that you cooked the beef in. Put wonton down add cabbage leaf first, then put beef on top and then carrots.
Put water around the outside of the wonton. Fold the sides in first and then roll up. Freeze the egg rolls for about 5-10 minutes so they hold together better while frying. Fry until the outside is golden brown and dry on paper towel.
The first time I made these I used beef but today I decided to try ground turkey. It was still amazing. As soon as you take a bite it explodes with Korean flavor with a little spice on the back end from the Sriracha. I could probably easily eat 6 of these because when I really love something I become a bottomless pit. haha! Let me know if you try it and what you think.