- Cook Time
- Prep Time
- 2 tablespoons vegetable oil, plus more for frying
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 3/4 pound ground beef
- 3 cups mung bean sprouts
- 2 teaspoons grated fresh ginger
- 1/2 cup plus 1 tablespoon soy sauce
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 1 tablespoon honey
- 18 egg roll wrappers
In a large skillet, heat 2 tablespoons oil over medium-high heat. Add the carrots, onion and garlic and cook, stirring, until slightly softened, about 4 minutes. Stir in the beef and cook, breaking it up, about 5 minutes. Remove from the heat and pour off any excess fat. Stir in the bean sprouts, ginger and 1 tablespoon soy sauce.
In a small bowl, combine the remaining 1/2 cup soy sauce, the rice vinegar, sesame oil, honey and 1 tablespoon water.
Fill a large pot with enough oil to reach a depth of 3 inches and heat until it registers 350 degrees on a deep-fry thermometer. Working in 3 batches, lay the egg roll wrappers on a work surface. Place 2 tablespoons of filling near one corner of each wrapper; fold the corner over the filling to the center of the wrapper. Fold the sides toward the center, moisten the top corner of the wrapper with water and roll the filled section toward the moistened corner; press to seal.
Working in batches, fry the egg rolls, turning, until golden, 3 minutes, allowing the oil temperature to return to 350 degrees between batches. Transfer to paper towels to drain. Serve with the dipping sauce.