Crispy Sweet Chili Ginger Beef Egg Rolls
Crispy egg roll wrappers filled with a sweet chili ginger beef mixture, and packed with vegetables too!
Ingredients
Servings: 12-14
- 1 lb. Ground Beef
- 1 tbsp. Olive Oil
- 2 tbsp. Grated Fresh Ginger
- 2 Garlic Cloves, grated or minced
- 2 cups Mixed Frozen Vegetables (or Fresh Blend of Carrots, Broccoli, and Bell Peppers)
- 2 tbsp. Ty Ling Orange Ginger Glaze
- 2 tsp. Ty Ling Hot Mustard Chinese Style
- Salt & Black Pepper, to taste
- 12-14 Egg Roll Wrappers
For the Sauce:
- 1/3 cup Water
- 1 tbsp. Ty Ling Orange Ginger Glaze
- 2 tsp. Ty Ling Hot Mustard Chinese Style
- 1 tbsp. Olive Oil or Sesame Oil
- 1 tsp. Apple Cider Vinegar
- ½ tsp. Chili Pepper Flakes
Instructions
- To Make the Sauce: Mix all ingredients together in a small bowl. Set aside.
- To Make the Egg Rolls: Preheat oven to 425F. Line a sheet pan with parchment paper.
- Add the olive oil to a skillet over medium high heat to cook for 1 minute.
- Add the ground beef to brown for 4-5 minutes.
- Add the grated ginger and garlic. Sauté for 1 minute.
- Add the vegetables and cook for 4-5 more minutes, until the vegetables are cooked through and tender.
- Stir in the hot mustard and orange ginger glaze. Season with salt and black pepper to taste.
- To Assemble: Use your fingers to brush cold water along the edges of the wrappers. Add a generous scooping of the beef mixture into the center. Fold in the sides, then roll like a burrito to seal. Place on the prepared pan.
- Brush the egg rolls with olive oil or sesame oil.
- Bake for 8-12 minutes, flipping halfway, until golden brown and crispy.
- Brush the egg rolls in the sauce, reserving leftover sauce to use for dipping. Enjoy warm!