Crispy egg rolls are a classic favorite. This version uses ground beef instead of the usual pork or chicken, giving the filling a rich, hearty taste. The blend of beef with cabbage, carrots, onion, and a touch of soy sauce makes a perfectly balanced bite. The best part is how crunchy they become once fried—crispy edges, flaky layers, and a hot, savory center.
These rolls reheat beautifully, freeze well, and pair with almost any dipping sauce. Sweet chili sauce, soy-garlic sauce, or simple ketchup all work great.
Ingredients You Need
To make these egg rolls, you’ll need:
Ground beef
Shredded cabbage
Carrots, finely chopped
Green onion or white onion
Garlic
Soy sauce
Salt and pepper
Egg roll wrappers
Oil for frying
You can add variations such as shredded cheese, mushrooms, or diced bell peppers, but the classic combination makes an excellent base.
How to Make the Filling
The filling is very easy to prepare. Start by browning the ground beef in a skillet over medium-high heat. Break it apart as it cooks so you get small, even pieces. Once the beef is lightly browned, drain the excess fat if needed. Add the onions, garlic, cabbage, and carrots. Let everything cook together until the vegetables soften and the mixture becomes fragrant.
A splash of soy sauce enhances the savory flavor. Let the filling cool slightly before wrapping. This helps keep the wrappers crisp and prevents them from tearing from steam.
How to Wrap the Egg Rolls
Place a wrapper on a clean surface with one corner facing you like a diamond shape. Add a spoonful of beef filling near the bottom corner. Fold the bottom corner upward over the filling, then fold in both side corners. Roll tightly toward the top corner, sealing the edge with a little water.
A tight roll ensures less oil absorption and a crispier finish. Continue until all the filling is used.
Frying the Egg Rolls
Heat oil in a deep pan over medium heat. You don’t need a deep fryer; a regular pot works fine. The oil should reach around 350°F (175°C). Gently add a few rolls at a time and fry until golden brown, turning occasionally for even crispiness.
Once cooked, place the egg rolls on a rack or paper towels to drain excess oil. The result should be a tray of perfectly golden, crunchy rolls, just like in the image.
Baking Option
If you prefer a lighter version, brush the rolls lightly with oil and bake them at 400°F (200°C) for about 15–18 minutes, flipping halfway. They won’t be as crispy as the fried version but still delicious.
Dipping Sauce Ideas
Here are a few sauce options that go perfectly with beef egg rolls:
Sweet chili sauce
Honey-soy dip
Garlic mayo
Spicy sriracha sauce
Sesame ginger sauce
Keeping a variety lets guests choose their favorite.
Storage and Reheating
These egg rolls store very well, making them a great make-ahead appetizer.
Refrigeration: Store cooked rolls in an airtight container for up to 3 days. Reheat them in the oven or air fryer for best crispiness.
Freezing: Freeze uncooked rolls on a tray until firm, then transfer to a freezer bag. You can fry them straight from frozen—just cook a couple of minutes longer.
Tips for Perfect Egg Rolls
Don’t overstuff the wrappers
Drain moisture from the filling to avoid sogginess
Seal the edges well
Keep wrappers covered to prevent drying
Fry in small batches for even browning
Serving Suggestions
Beef egg rolls are incredibly versatile. Serve them as:
A party appetizer
A side dish for fried rice or noodles
A snack with a dipping platter
A lunchbox addition
A game-night treat
Their crisp texture and savory filling make them a guaranteed hit.
Final Thoughts
These crispy beef egg rolls bring together everything people love about comfort food—crunch, flavor, and a satisfying bite in every roll. They’re easy to prepare, customizable, and perfect for both beginners and experienced cooks.