Ginger Cranberry Walnut Beef Rolls (Printable Version)
Bold ginger, cranberries, and walnut filling wrapped in crispy golden shells delivering a sweet-savory crunch.
# Everything You’ll Need:
→ Beef Rolls Filling
01 -
1 lb ground beef
02 -
1 tbsp olive oil
03 -
2 garlic cloves, minced
04 -
1 tbsp fresh ginger, grated
05 -
1 tbsp chili crisp oil
06 -
1 tbsp honey
07 -
¼ cup dried cranberries, chopped
08 -
¼ cup walnuts, chopped
09 -
2 tbsp fresh parsley, chopped
→ Assembly
10 -
8–10 egg roll wrappers
11 -
Cooking oil, for frying
→ Sweet Thai Chili Sauce (optional)
12 -
¼ cup granulated cane sugar
13 -
1 tbsp honey
14 -
¼ cup water
15 -
3 tbsp rice vinegar
16 -
2 garlic cloves, minced
17 -
½ tsp crushed red pepper flakes
18 -
¼ tsp paprika
19 -
1 tbsp all-purpose flour mixed with 2 tbsp water (slurry)
# Steps to Cook:
01 -
Heat olive oil in a skillet over medium heat. Cook ground beef for 4 to 5 minutes until browned.
02 -
Add minced garlic, grated ginger, chili crisp oil, and honey to the beef. Sauté for an additional 2 minutes. Remove from heat and stir in dried cranberries, chopped walnuts, and fresh parsley.
03 -
Spoon 2 to 3 tablespoons of the cooled filling onto each egg roll wrapper. Moisten edges with water, then roll tightly and seal.
04 -
Heat cooking oil to 350°F. Fry the rolls 2 to 3 at a time for 3 to 5 minutes until golden brown. Drain on a wire rack.
05 -
In a saucepan, combine sugar, honey, and water. Add rice vinegar, garlic, crushed red pepper flakes, and paprika. Stir in flour slurry and simmer for 8 to 10 minutes until thickened. Cool before serving.
# Extra Suggestions:
01 -
To bake, cook rolls at 400°F for 20 to 25 minutes, flipping halfway. For variations, substitute ground turkey, lentils, or tofu. Adjust chili flakes to taste.