Description
A delicious, quick, and festive Ginger Cranberry Walnut Crispy Beef Rolls recipe: savory ground beef and herbs mixed with tart cranberries and walnuts, wrapped in egg roll pastry and fried until shatteringly crisp.
Ingredients
-
1 lb ground beef
-
3 tbsp olive oil
-
2 cloves garlic, minced
-
1–2” fresh ginger, grated
-
1 tbsp chili crisp oil
-
2 tbsp honey
-
1/4 cup dried cranberries, roughly chopped
-
1/4 cup walnuts, roughly chopped
-
1/4 cup fresh parsley, chopped
-
8–10 egg roll wrappers
-
Cooking oil, for frying
-
1/4 cup granulated cane sugar (for sauce)
-
1/4 cup honey (for sauce)
-
1/4 cup water (for sauce)
-
1/2 cup rice vinegar (for sauce)
-
3 cloves garlic, grated (for sauce)
-
2 tsp crushed red pepper flakes (for sauce)
-
1 tsp paprika (for sauce)
-
1/2 tbsp water (for sauce thickening)
-
1 tbsp flour (for sauce thickening)
Instructions
-
Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 4–5 minutes, until browned.
-
Stir in Aromatics & Flavor: Stir in garlic, ginger, chili crisp oil, and honey. Sauté for 2 minutes.
-
Mix in Filling: Mix in cranberries, walnuts, and parsley. Remove from heat and let cool slightly.
-
Assemble Rolls: Brush the edges of each egg roll wrapper lightly with cold water. Add 2–3 tablespoons of the beef mixture to the center, then roll up like a burrito to seal.
-
Fry Rolls: Heat frying oil in a pan to 350°F. Fry rolls in small batches (2–3 at a time) for 3–5 minutes, until browned and crispy.
-
Make the Sauce (Optional): In a small saucepan, combine sugar, honey, and 1/4 cup water. Add vinegar, garlic, red pepper flakes, paprika, and the flour mixture. Simmer 8–10 minutes until thickened. Cool completely.
-
Serve: Serve warm with Sweet Thai Chili Sauce.
Notes
-
Oil Temperature: Maintain the frying oil temperature at 350°F. This is crucial for a crisp exterior without the rolls becoming greasy.
-
Cooling Filling: Ensure the beef filling is fully cool before wrapping. Hot filling will steam and tear the delicate egg roll wrappers.
-
Rolling Technique: Roll the wrappers tightly and use a touch of water on the edges to ensure a strong seal that won’t burst during frying.
-
Make Ahead: Assemble the rolls completely (step 4) and freeze them. Fry directly from frozen (adding 2-3 minutes to the cook time) for easy party prep.
-
Cranberry Pop: The cranberries add a perfect tartness. If you don’t have walnuts, substitute with pecans or slivered almonds for crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying, Sautéing, Rolling
- Cuisine: Asian Fusion
Nutrition
- Serving Size: Entire recipe (all listed ingredients combined)
- Calories: ~4,350 kcal
- Sugar: ~330 g
- Sodium: ~630 mg
- Fat: ~290 g
- Saturated Fat: ~75 g
- Unsaturated Fat: ~200 g
- Trans Fat: ~2 g
- Carbohydrates: ~360 g
- Fiber: ~20 g
- Protein: ~155 g
- Cholesterol: ~325 mg
Keywords: Ginger Cranberry Rolls, Beef Egg Rolls, Crispy Appetizer, Holiday Rolls, Sweet Savory Beef, Asian Fusion, Party Food, Make-Ahead Appetizer, Walnuts, Cranberry