Crispy Sweet Chili Ginger Beef Egg Rolls

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

1. To Make the Sauce: Mix all ingredients together in a small bowl. Set aside.
2. To Make the Egg Rolls: Preheat oven to 425F. Line a sheet pan with parchment paper.
3. Add the olive oil to a skillet over medium high heat to cook for 1 minute.
4. Add the ground beef to brown for 4-5 minutes.
5. Add the grated ginger and garlic. Sauté for 1 minute.
6. Add the vegetables and cook for 4-5 more minutes, until the vegetables are cooked through and tender.
7. Stir in the hot mustard and orange ginger glaze. Season with salt and black pepper to taste.
8. 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.
9. Brush the egg rolls with olive oil or sesame oil.
10. Bake for 8-12 minutes, flipping halfway, until golden brown and crispy.
11. Brush the egg rolls in the sauce, reserving leftover sauce to use for dipping. Enjoy warm!