Korean Ground Beef Egg Rolls with Gochujang Dipping Sauce

Korean Ground Beef Egg Rolls Ready Faster Than Bibimbap

By Priya DesaiSeptember 13, 2025

Table of Contents

Korean Ground Beef Egg Rolls: Your New Obsession

Fancy a flavour explosion? How about some Korean Ground Beef Egg Rolls? Honestly, these are so good. Think crispy, savory, and a little bit spicy.

Perfect for a party or just a cheeky mid-week treat.

What's the Fuss About?

These Korean Ground Beef Egg Rolls are an Asian fusion dream. They're inspired by Beef Bulgogi Spring Roll , a super popular Korean dish, but made into easy-to-eat Beef Roll style snacks.

It's like taking a trip to Seoul without leaving your kitchen! They are the perfect Korean appetizer recipes . This recipe is a medium difficulty level, the whole process takes about 50 minutes.

This recipe makes about 12 egg rolls so there is more than enough to share with friends and family.

Why You'll Love These Fried Spring Rolls With Cabbage

These aren't your average Fried Spring Rolls With Cabbage ! The star of the show is the flavour. Imagine juicy ground beef, seasoned with soy sauce, ginger, and a touch of brown sugar.

Then we add kimchi, gochujang and fresh crunchy veg. These Kimchi egg rolls are super flavorful and have that addictive spicy kick.

Oh, and they're surprisingly filling! The Ground beef egg roll filling is the best part, trust me. Plus, you can serve them with the amazing Gochujang dipping sauce .

I mean, talk about a crowd pleaser! Seriously, make these for your next gathering and watch them disappear. The umami from the beef and spice from the gochujang are a proper match made in heaven.

Let's Get Cooking!

Ready to dive in? Next, we'll talk about all the ingredients you'll need to make these little beauties. Don't worry, it's all pretty straightforward.

Right then, let's get down to brass tacks with these Korean Ground Beef Egg Rolls ! Honestly, you are going to love them. They're easier than you think!

Ingredients & Equipment for Bangin' Korean Ground Beef Egg Rolls

Want the lowdown on what you'll need? Here's the full monty to make these Beef Bulgogi Spring Roll beauties.

Main Ingredients for Your Korean Ground Beef Egg Rolls

Right, let's get the ingredients sorted for the Ground beef egg roll filling . Here is a list!

Ground Beef: 1 pound (454g) . Go for good quality mince with a decent amount of fat. It makes the flavour pop!
Soy Sauce: 1 tablespoon (15ml)
Sesame Oil: 1 tablespoon (15ml) - This is key for that authentic Beef Roll flavour.
Brown Sugar: 1 tablespoon (15ml)
Fresh Ginger: 1 teaspoon (5ml) , grated. Don't skimp on the ginger, yeah? It adds a proper zing.
Garlic: 2 cloves , minced. Obvs.
Black Pepper: 1/2 teaspoon (2.5ml)
Onion: 1/2 cup (50g) , chopped.
Carrots: 1/2 cup (50g) , shredded.
Cabbage: 1/2 cup (50g) , shredded. This will give you that classic Fried Spring Rolls With Cabbage crunch.
Kimchi: 1/4 cup (30g) , finely chopped. Get a good kimchi, not that watery rubbish.
Gochujang: 1 tablespoon (15ml) . The heart of these Korean appetizer recipes ! Adjust to your spice preference, mate.
Green Onions: 1/4 cup (60ml) , chopped.
Egg Roll Wrappers: 12 . Look for these at the Asian grocers, if you can.
Egg: 1 large , beaten (for egg wash). This is your glue, innit?
Vegetable Oil: About 4 cups/1 litre , for frying. Make sure it's a neutral oil.

For the Gochujang Dipping Sauce:

Gochujang: 2 tablespoons (30ml) , because we all love a good Gochujang dipping sauce .
Rice Vinegar: 1 tablespoon (15ml)
Honey or Maple Syrup: 1 tablespoon (15ml) .
Sesame Oil: 1 teaspoon (5ml)
Water: 1 teaspoon (5ml) (or more, to adjust consistency).

Seasoning Notes

The secret to amazing Asian fusion egg rolls is the seasoning. Don't be shy with the sesame oil and gochujang! You can swap honey for maple syrup, if you're vegan.

Also consider adding a dash of fish sauce for extra umami.

Equipment Needed

Right, kit yourself out! You don't need fancy stuff.

Large Skillet or Wok: For cooking the filling.
Cutting Board & Knife: For chopping, duh.
Mixing Bowls: To get everything prepped.
Shallow Dish: For the egg wash.
Tongs: Essential for frying.
Deep Fry Thermometer: Helpful, but not essential. Aim for around 350° F ( 175° C) .
Wire Rack with Paper Towels: To drain the excess oil.

Honestly, if you have these bits and bobs, you're golden!

So that’s the ingredient list for these delicious Kimchi egg rolls , right? Get it all ready for the next stage and let’s go!

Let's Get Rolling: Korean Ground Beef Egg Rolls!

Oh my gosh, are you ready for this? We're making Korean Ground Beef Egg Rolls ! Honestly, this is a game changer.

Think Beef Bulgogi Spring Roll meets your favourite crispy snack. It's proper lush, and you'll be addicted. Trust me. They are Asian fusion egg rolls with a Korean twist.

Prep Steps: Your Mise en Place Mission

Essential mise en place: Get everything chopped and ready. Seriously, it saves time.
Time saving organization tips: Pre-mix your sauce and have your filling ingredients measured out. You know? Like a pro! This way, you don't have to scramble around.
Safety Reminders: Be extra careful when you are using hot oil for frying. Always keep a close eye and never leave the hob unattended.

step-by-step: Egg Roll Magic

Mix 1 pound of ground beef with 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 1 teaspoon ginger, 2 cloves garlic, and pepper.
Cook beef in a pan over medium high heat until browned. Drain any fat.
Add 1/2 cup onion, 1/2 cup carrots, and 1/2 cup cabbage. Cook for 3- 5 minutes .
Stir in 1/4 cup kimchi and 1 tablespoon gochujang. Cook until combined. Mix 1/4 cup green onions.
Place 2-3 tablespoons of filling on an egg roll wrapper.
Fold the bottom corner up, then fold in the sides.
Brush the top corner with egg wash. Roll tightly to seal.
Fry in 350° F ( 175° C) oil for 2- 3 minutes per side until golden.

Pro Tips for Egg Roll Greatness

Want Korean Ground Beef Egg Rolls that are seriously on point? Let's go!

Don't overfill! Seriously, you'll make a mess.
make-ahead: Prepare the filling a day before and refrigerate. Big time saver!
If you don't have gochujang for the Gochujang dipping sauce , mix sriracha with a pinch of brown sugar. Not the same, but decent.

So, give these Fried Spring Rolls With Cabbage a go! Honestly, the crispy shell and savory Ground beef egg roll filling are the bomb.

You're going to nail these Kimchi egg rolls , and everyone will think you're a culinary genius. These Korean appetizer recipes will not disappoint! Enjoy your homemade Beef Roll .

Recipe Notes to Nosh On

Right, so you're ready to tackle these awesome Korean Ground Beef Egg Rolls ? Ace! Before you start slinging ingredients, let's chew over a few bits and bobs that'll make your life easier.

Honestly, a bit of forethought goes a long way, innit? These are inspired by the amazing korean beef bulgogi so make sure to have that flavor present.

Let's dive into these fried spring rolls with cabbage

Get Your Munch On: Serving Suggestions

Fancy making a proper show of things? These Asian fusion egg rolls look mega posh when artfully arranged on a platter.

I like to scatter a few chopped green onions and sesame seeds around them. For sides, a cucumber salad (oi muchim) cuts through the richness beautifully.

Or how about some extra dipping sauces? A simple soy sauce with sesame oil and green onions works wonders. And to drink? A cold Korean beer, like Hite or Cass, is spot on.

Dinner, then Desser... , so for the sweet afters, try some Bingsu (shaved ice dessert).

Stash 'Em Right: Storage Tips

So, you've gone a bit overboard and made a mountain of these Korean Ground Beef Egg Rolls ? No worries! Let them cool completely, then pop them in an airtight container in the fridge.

They'll be grand for up to 3 days.

Want to keep them longer? You can freeze them! Lay them out in a single layer on a baking sheet until solid, then transfer them to a freezer bag.

Reheat them in the oven at 350° F ( 175° C) until they're heated through and crispy again. Honestly, they're almost as good as freshly made.

Twists and Turns: Variations

Fancy a change? No sweat! If you're veggie, swap the ground beef for crumbled firm tofu or a plant based ground meat alternative. Boom! Done.

Watching the carbs? Use shirataki noodles or finely shredded cauliflower rice instead of the cabbage and carrots. Easy peasy. You could even add some kimchi egg rolls to the filling for an extra kick, don't ya know? This will be great Korean appetizer recipes .

What's What: Nutrition Basics

Okay, so these Beef Rolls aren't exactly health food. But hey, everything in moderation, yeah? Each serving (about 2 egg rolls) clocks in around 350-400 calories, with a decent whack of protein (about 20g).

Just keep an eye on the sodium, especially if you're using shop bought kimchi.

Right then, go on and give these Korean Ground Beef Egg Rolls a whirl. Don't be shy, get stuck in and have some fun! You'll nail it!

Frequently Asked Questions

Can I make these Korean Ground Beef Egg Rolls ahead of time?

You certainly can! You can prepare the filling and wrap the egg rolls ahead of time. Store the uncooked egg rolls in an airtight container in the fridge for up to 24 hours. When you're ready for a proper nosh, just fry them up until they're golden brown and crispy.

Avoid prepping them too far in advance, or the wrappers might get a bit soggy.

How do I stop my Korean Ground Beef Egg Rolls from bursting when I fry them?

A burst egg roll is a right pain, isn't it? The key is not to overfill them! Two to three tablespoons of filling per wrapper should be plenty. Also, make sure you're sealing them properly with that egg wash that's your glue.

Ensure your oil is hot enough (around 350°F/175°C) but not too hot, which can cause them to cook too quickly on the outside and burst.

Is there a vegetarian or vegan version of these Korean Ground Beef Egg Rolls?

Absolutely! To make vegetarian Korean Ground Beef Egg Rolls, substitute the ground beef with crumbled firm tofu or a plant based ground meat alternative. Just make sure to press the tofu well to remove excess water before cooking.

For a vegan version, use a vegan egg wash alternative (like a cornstarch slurry) to seal the egg rolls and check that your gochujang is vegan friendly.

How do I store leftover Korean Ground Beef Egg Rolls?

If you have any leftovers (lucky you!), store them in an airtight container in the fridge. They're best eaten within 2-3 days. To reheat, you can bake them in the oven at 350°F (175°C) for about 10-15 minutes, or air fry them for a crispier result.

Microwaving is an option, but they may lose some of their crispness still tasty, though!

Can I freeze these Korean Ground Beef Egg Rolls?

Yes, you can! Freeze the uncooked egg rolls on a baking sheet, ensuring they aren't touching, until solid. Then transfer them to a freezer safe bag or container. Fry them from frozen, adding a few extra minutes to the cooking time.

Freezing is a great way to have a cheeky little batch of these Korean Ground Beef Egg Rolls ready whenever the craving hits.

I'm not a fan of spicy food. How can I adjust the spice level in these Korean Ground Beef Egg Rolls?

No worries, spice isn't everyone's cup of tea! The gochujang is where most of the heat comes from, so you can reduce the amount in both the filling and the dipping sauce. Start with a smaller amount, like half a tablespoon, and taste as you go.

If you still want a bit of flavour without the heat, you could add a tiny pinch of smoked paprika instead.