For the Love of Blogging

As I’m sitting here drinking my coffee, blogging and planning out the next week of my recipes, I can’t help but love every second of this.  Who knew that something like blogging would become so fun to me.  I love the idea of writing something to total strangers haha.  Whether anyone reads this or not this has become a great stress reliever for me as well as pushed me out of my cooking box.


This recipe that I am going to share with you is not from Pioneer Woman but it is so good I cannot keep it to myself.

Korean Beef Egg RollsIMG_3889

Delicious scale 10 out of 10

Husband delicious scale 9 out of 10 (I wonder if I will ever get a 10 out of him he is hard to impress haha)

Cook time 30 minutes

Clean up- Not bad at all, a frying pan and a cutting board

1 pound lean ground beef

1 Tbs sesame oil

3 cloves garlic

1 tsp ginger

1/2 cup brown sugar

1/4 cup soy sauce

1/2 Tbsp sriracha

24 egg roll wrappers

10 napa cabbage leaves

2 carrots cut into matchsticks

oil for frying

Brown the meat with sesame oil, garlic and ginger.  Drain 75% of the fat.  Add brown sugar, soy sauce, sriracha and cook until the liquid reabsorbs.  Let the meat cool for about 5 minutes.  Saute the carrots in the pan that you cooked the beef in.  Put wonton down add cabbage leaf first, then put beef on top and then carrots.IMG_3886

Put water around the outside of the wonton. Fold the sides in first and then roll up.  Freeze the egg rolls for about 5-10 minutes so they hold together better while frying.  Fry until the outside is golden brown and dry on paper towel.

The first time I made these I used beef but today I decided to try ground turkey.  It was still amazing.  As soon as you take a bite it explodes with Korean flavor with a little spice on the back end from the Sriracha.  I could probably easily eat 6 of these because when I really love something I become a bottomless pit. haha!  Let me know if you try it and what you think.

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