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.
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.