Ginger Cranberry & Walnut Crispy Beef Rolls

Servings: 8-10 egg rolls

For the Crispy Beef Rolls:

• 1 lb. Ground Beef (I used a small regenerative family farm's beef, Reil Ranch)
• 3 tbsp. Olive Oil
• 2 Garlic Cloves, minced
• 1-2" Fresh Ginger, grated
• 1 tbsp. Chili Crisp Oil
• 2 tbsp. Honey
• 1/4 cup Dried Cranberries, roughly chopped
• 1/4 cup Walnuts, roughly chopped
• 1/4 cup Fresh Parsley, chopped
• 8-10 Egg Roll Wrappers
• Cooking Oil, for frying

(Optional) For the Homemade Sweet Thai Chili Sauce:

• 1/4 cup Granulated Cane Sugar
• 1/4 cup Honey
• 1/4 cup Water
• 1/2 cup Rice Vinegar
• 3 Garlic Cloves, grated
• 2 tsp. Crushed Red Pepper Flakes
• 1 tsp. Paprika
• 1/2 tbsp. Water
• 1 tbsp. Flour

For the Crispy Beef Rolls:

1. Add the olive oil to a large skillet over medium high heat. Once shimmering and hot, add the ground beef to brown, about 4-5 minutes.
2. Add the minced garlic, grated ginger, chili crisp oil, and honey. Saute for 2 minutes, or until beef is fully cooked.
3. Stir in the dried cranberries, walnuts, and parsley. Remove from heat to cool.
4. Dip your index finger in a small bowl of cold water and brush the edges of the egg roll wrapper. Add 2-3 tablespoons beef mixture to the center of the egg roll wrapper. Roll up like a burrito to seal.
5. Heat up the cooking oil in a small skillet or frying pan to 350F.
6. Fry in small batches of 2-3 egg rolls until browned and crispy on all sides, about 3-5 minutes.
7. Enjoy warm with a Sweet Thai Chili Sauce!

For the Homemade Sweet Thai Chili Sauce:

1. Combine the sugar, honey, and 1/4 cup water in a small saucepan over medium high heat.
2. In the meantime, whisk the remaining 1/2 tbsp. water and flour together.
3. Once the sugar has dissolved, add the remaining ingredients and flour-water mixture. Stir well.
4. Bring to a boil then simmer 8-10 minutes, until slightly reduced and thickened. Remove from heat to cool to room temperature before enjoying with the crispy beef egg rolls!