Ginger-Carrot Beef Rolls with Cranberries & Walnuts

Discover a unique twist on classic beef rolls with this Ginger-Carrot Beef Rolls dish, bursting with sweet and savory flavors. The combination of fresh ginger and finely shredded carrots pairs beautifully with tart cranberries and crunchy walnuts, creating a delightful texture wrapped in a crispy shell.

Served with a homemade sweet chili sauce, these golden-fried rolls offer a delicious balance of heat, sweetness, and freshness, perfect for sharing as an appetizer or a satisfying main course. Each bite is a harmonious blend of Asian fusion flavors that will impress your guests and delight your palate.

Ingredients

• Ground beef (1 pound): Provides a rich, hearty base for the rolls with a tender texture when cooked properly.
• Olive oil (3 tablespoons): Used to brown the beef and infuse a mild fruity flavor.
• Garlic cloves, minced (2 cloves): Adds aromatic depth and a subtle pungency to the filling.
• Fresh ginger, grated (1–2 inches): Offers a zesty and warming spice that brightens the beef mixture.
• Chili oil (1 tablespoon): Delivers a gentle heat and subtle smokiness to complement the sweet and savory notes.
• Honey (2 tablespoons): Balances the heat with natural sweetness and helps caramelize the filling.
• Sesame oil (1 teaspoon): Infuses a nutty, toasted aroma, enhancing the Asian fusion flavor profile.
• Finely shredded carrots (1/2 cup): Adds natural sweetness, color, and a tender crunch to the filling.
• Dried cranberries, chopped (1/4 cup): Provides bursts of tartness and chewy texture contrasting the meat.
• Chopped walnuts (1/4 cup): Introduces crunch and a buttery richness to the beef rolls.
• Chopped fresh parsley (1/4 cup): Offers bright herbal freshness and a vibrant color contrast.
• Shredded mozzarella (1/4 cup): Melts into the filling, adding creaminess and mild flavor.
• Egg roll wrappers (8–10): Crisp, thin sheets perfect for wrapping the flavorful filling.
• Cooking oil for frying: Necessary to achieve a golden and crunchy exterior on the rolls.
• Sweet chili sauce ingredients: Granulated sugar, honey, water, rice vinegar, grated garlic, crushed red pepper flakes, paprika, flour, and water to create a balanced sweet and spicy dipping sauce.

Instructions

Brown the Ground Beef and Infuse Aromatics

Heat olive oil in a skillet over medium heat. Add ground beef and cook until evenly browned. Incorporate minced garlic, freshly grated ginger, chili oil, honey, and sesame oil, stirring continuously for 2 minutes to meld the flavors. This step builds a savory base with hints of sweetness and spice.

Combine Filling Ingredients and Cool

Mix shredded carrots, chopped cranberries, walnuts, and fresh parsley into the cooked beef. Remove from heat and allow the mixture to cool slightly to prevent wilting the mozzarella and to make handling easier.

Add Mozzarella Cheese Gently

Once the filling has cooled but is still warm, fold in shredded mozzarella. The heat will gently melt the cheese, enhancing moisture and binding the filling together without becoming greasy.

Wrap the Filling in Egg Roll Wrappers

Lay out egg roll wrappers on a clean surface. Place a scoop of the beef mixture near one edge, moisten the edges of the wrapper with water, fold sides inward, then roll tightly into a sealed cylinder. Proper sealing prevents oil from entering and ensures crispness.

Fry Rolls Until Golden and Crispy

Heat cooking oil in a deep pan to 350°F (175°C). Carefully fry the rolls in batches for 3–5 minutes until golden brown and crisp. Use a slotted spoon to lift them out and drain on paper towels to remove excess oil, preserving the crunch.

Prepare the Sweet Chili Sauce

In a saucepan, combine granulated sugar, honey, and water; bring to a bubbling simmer. Whisk flour with water to create a slurry, then add along with rice vinegar, grated garlic, crushed red pepper flakes, and paprika. Simmer for 8–10 minutes until thickened to a glossy sauce that complements the rolls perfectly.

Serve Rolls with Sauce and Garnish

Arrange the fried beef rolls on a serving plate. Drizzle or serve the sweet chili sauce on the side and sprinkle freshly chopped parsley over the top for a fresh, colorful finish. Enjoy warm for the best texture and flavor experience.

Storage Tips

Store any leftover cooked beef rolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 350°F until crisp again. Unfried rolls can be frozen on a baking sheet before being transferred to a freezer bag for up to 1 month.

Serving Suggestions

These beef rolls pair wonderfully with a simple mixed green salad or steamed jasmine rice to balance the rich flavors. For a festive appetizer spread, include them alongside other Asian-inspired starters like spring rolls and dumplings.

FAQs

Can I use whole beef slices instead of ground beef?

Ground beef is preferred for this recipe for easy mixing with other ingredients and uniform cooking. Whole beef slices would change the texture and are not recommended.

Are there gluten-free egg roll wrappers available?

Yes, many stores offer gluten-free egg roll wrappers made from rice flour or other gluten-free ingredients, making this recipe suitable for gluten-sensitive diets.

Can these rolls be baked instead of fried?

Baking can be an alternative for a healthier option; brush rolls with oil and bake at 400°F for about 15-20 minutes until golden and crispy.

How long can I freeze the uncooked beef rolls?

Uncooked rolls can be frozen for up to 1 month. To freeze, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag.

Is there a vegetarian alternative for this recipe?

Yes, you can replace ground beef with crumbled tofu, tempeh, or spiced mushrooms for a vegetarian filling while keeping other ingredients the same.

Ginger-Carrot Beef Rolls

Flavorful beef rolls filled with carrots, cranberries, and walnuts, complemented by a sweet and spicy chili sauce for an Asian fusion appetizer.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Appetizer, meat

Cuisine asian

Servings 4 people

Calories 280 kcal

Equipment

• 1 frying pan for cooking beef and frying rolls
• 1 saucepan for preparing sweet chili sauce

Ingredients

  

• 1 pound ground beef
• 3 tablespoons olive oil
• 2 garlic cloves minced
• 1 –2 inches fresh ginger grated
• 1 tablespoon chili oil
• 2 tablespoons honey
• 1 teaspoon sesame oil
• 1/2 cup finely shredded carrots
• 1/4 cup dried cranberries chopped
• 1/4 cup chopped walnuts
• 1/4 cup chopped fresh parsley
• 1/4 cup shredded mozzarella
• 8 –10 egg roll wrappers
• cooking oil for frying

• 1/4 cup granulated sugar
• 1/4 cup honey
• 1/4 cup water
• 1/2 cup rice vinegar
• 3 garlic cloves grated
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon paprika
• 1 tablespoon flour
• 1/2 tablespoon water
• 2 tablespoons chopped fresh parsley for garnish

Instructions

 

• Heat olive oil in a pan and cook ground beef until browned.
• Add minced garlic, grated ginger, chili oil, honey, and sesame oil to the beef and cook for 2 minutes.
• Stir in shredded carrots, chopped cranberries, walnuts, and parsley; remove from heat and let cool slightly.
• Mix in shredded mozzarella once the mixture is warm but not hot.
• Place filling on egg roll wrappers, moisten edges, fold tightly, and roll into cylinders.
• Heat cooking oil to 350°F and fry the rolls for 3 to 5 minutes until golden and crispy.
• Drain fried rolls on paper towels.
• In a saucepan, heat granulated sugar, honey, and water until bubbling.
• Whisk flour with water then add to saucepan along with rice vinegar, grated garlic, crushed red pepper flakes, and paprika.
• Simmer sauce for 8 to 10 minutes until thickened.
• Serve beef rolls garnished with chopped parsley and sweet chili sauce.

Notes

• Ensure oil is hot enough before frying for crispiness.
• Adjust sweetness of sauce by varying honey and sugar amounts.
• Can be prepared ahead and frozen before frying.