Easy Beef Egg Rolls

Egg rolls done right start with the filling — and a well-seasoned, high-quality ground beef makes all the difference. Pre's 95% lean grass-fed ground beef cooks up clean and flavorful, pairing naturally with toasted sesame, ginger, and a lime-dressed slaw that adds crunch and brightness in every bite. Wrapped in crispy fried wonton skins and served with sweet chili sauce, these Beef Egg Rolls work equally well as an appetizer or a weeknight dinner.

Total Time: 40 minutes

Servings: 4 –5

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Beef Egg Roll Ingredients

• 1 pound Pre 95% Lean Ground Beef

• 20 wonton wrappers

• 1 bag pre-mixed cabbage slaw (purple cabbage, green cabbage, carrot)

• 4 scallions, 2 thinly sliced on a bias and 2 minced

• 1 2-inch piece of fresh ginger, grated and divided in half

• ¼ cup low-sodium soy sauce, divided in half

• 4 tablespoons toasted sesame oil, divided in half

• 1 lime, juiced

• 2 tablespoons sesame seeds

• 1 teaspoon fine sea salt, plus a pinch

• 1 egg, beaten

• Neutral oil for frying, such as avocado or vegetable oil

• Store-bought sweet chili or chili garlic sauce, for serving

  
  

Instructions:

1. In a large bowl, whisk together half the ginger, half the soy sauce, half the sesame oil, lime juice, and a pinch of salt to make slaw dressing.

2. Toss cabbage slaw in dressing until well coated. Set aside for 10 minutes. (Why: resting allows the dressing to soften the cabbage slightly, making it easier to wrap and preventing the wrapper from tearing.)

3. In a medium bowl, combine ground beef, 1 teaspoon salt, remaining ginger, remaining sesame oil, minced scallions, and remaining soy sauce. Mix until just combined.

4. Heat a skillet over medium-high heat. Add beef mixture and cook, breaking apart, until browned throughout, about 7–8 minutes. Drain excess fat and let cool 5 minutes. (Why: cooling filling before wrapping prevents wonton wrappers from becoming soggy or tearing.)

5. Combine cooled beef filling and marinated slaw in a large bowl and toss to mix evenly.

6. Lay a wonton wrapper flat in a diamond orientation. Place 1 heaping tablespoon of beef egg roll filling in the center.

7. Fold the bottom corner up over filling, then fold in both side corners. Roll tightly toward the top corner, brushing the final edge with beaten egg to seal. Repeat with remaining wrappers and filling.

8. Add neutral oil to a heavy skillet or Dutch oven to a depth of 1 inch. Heat to 350º F over medium heat.

9. Working in batches, fry beef egg rolls 2–3 minutes per side until deep golden brown. (Why: frying in batches keeps oil temperature stable, ensuring an even, crispy crust.)

10. Transfer to a wire rack or paper towel-lined plate to drain.

11. Serve garnished with sliced scallions and sesame seeds alongside sweet chili or chili garlic dipping sauce.