Mongolian Beef Ramen Egg Rolls

Mongolian Beef Ramen Egg Rolls are a mouthwatering fusion of flavors and textures, combining the savory sweetness of Mongolian beef, the satisfying chew of ramen noodles, and the crispy crunch of fried egg roll wrappers. This unique dish takes inspiration from Chinese-American cuisine and transforms it into a fun, handheld appetizer or snack. Perfect for parties, game days, or a creative family meal, these egg rolls are a guaranteed crowd-pleaser. With step-by-step instructions, this recipe makes it easy to prepare these golden, flavor-packed rolls at home, complete with a tangy dipping sauce that elevates every bite.

Why You’ll Love This Recipe

• Combines the rich flavors of Mongolian beef with the fun, crispy texture of egg rolls.
• Adds a unique twist by incorporating ramen noodles for extra satisfaction.
• Perfect as a party appetizer, snack, or even a main dish.
• Simple to prepare with ingredients readily available in most grocery stores.
• Customizable to your spice level and flavor preferences.
• Comes with a tangy dipping sauce that enhances the overall experience.
• A great way to elevate leftovers or experiment with fusion cuisine.

Preparation Time and Servings

• Prep time: 30 minutes
• Cook time: 20 minutes
• Total time: 50 minutes
• Yield: 12 egg rolls
• Serving size: 2 egg rolls

Nutritional Information (per serving)

• Calories: 280
• Carbohydrates: 26g
• Protein: 12g
• Fat: 14g
• Fiber: 2g
• Sugar: 7g

Ingredients

For the Mongolian Beef Filling:

• ½ pound flank steak, thinly sliced against the grain
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil (divided)
• 1 cup shredded cabbage (or coleslaw mix)
• ½ cup julienned carrots
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 package ramen noodles (discard seasoning packet), cooked and drained

For the Sauce:

• ¼ cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• ½ teaspoon red pepper flakes (optional, for heat)

For the Egg Rolls:

• 12 egg roll wrappers
• 1 egg, beaten (for sealing the wrappers)
• Vegetable oil for frying

For the Dipping Sauce:

• ¼ cup soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 1 teaspoon chili garlic paste (optional, for heat)

Step-by-Step Instructions

1. Prepare the Mongolian Beef

1. Toss the thinly sliced flank steak with cornstarch until evenly coated. Let it sit for 10 minutes while preparing other ingredients.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Cook the beef in batches until browned and slightly crispy, about 2–3 minutes per side. Remove and set aside.

2. Cook the Vegetables

1. In the same skillet, add the remaining tablespoon of oil. Sauté the shredded cabbage, carrots, garlic, and ginger until softened, about 3–4 minutes.

3. Make the Sauce

1. In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes.
2. Pour the sauce into the skillet with the vegetables, stirring to coat.

4. Combine the Filling

1. Add the cooked beef and ramen noodles to the skillet. Toss until everything is evenly coated in the sauce. Remove from heat and let cool slightly.

5. Assemble the Egg Rolls

1. Lay an egg roll wrapper on a clean surface in a diamond shape. Place 2–3 tablespoons of the filling in the center.
2. Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the top corner with beaten egg. Repeat with remaining wrappers and filling.

6. Fry the Egg Rolls

1. Heat 2–3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
2. Fry the egg rolls in batches for 3–4 minutes, or until golden brown and crispy. Avoid overcrowding the pan.
3. Remove with a slotted spoon and drain on a plate lined with paper towels.

7. Make the Dipping Sauce

1. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, and chili garlic paste.

8. Serve

• Arrange the egg rolls on a platter and serve hot with the dipping sauce on the side.

Ingredient Background

• Flank Steak: A lean cut of beef that becomes tender when sliced thinly and cooked quickly.
• Ramen Noodles: Adds a chewy texture that complements the crispy wrapper and flavorful filling.
• Hoisin and Oyster Sauce: Provide a sweet, savory, and umami-rich base for the sauce.
• Egg Roll Wrappers: Thin sheets of dough that fry up crispy and golden, ideal for holding the filling.
• Cabbage and Carrots: Add crunch and balance the richness of the beef and noodles.

Technique Tips

• Use cold cooked ramen noodles to prevent them from becoming too sticky when mixed with the sauce.
• Ensure the filling is slightly cooled before assembling the egg rolls to avoid tearing the wrappers.
• Wrap the egg rolls tightly to prevent them from bursting during frying.
• Maintain the oil temperature at 350°F (175°C) for even cooking and a crispy exterior.
• Test the oil temperature with a small piece of wrapper before frying the first batch.

Alternative Presentation Ideas

• Slice the fried egg rolls diagonally and serve as bite-sized appetizers.
• Arrange the egg rolls in a spiral on a large platter for a dramatic presentation.
• Serve over a bed of Asian slaw or steamed rice for a full meal.
• Drizzle the dipping sauce over the egg rolls instead of serving it on the side for a bold visual effect.

Additional Tips for Success

• Substitute chicken, pork, or tofu for beef to suit your dietary preferences.
• For a vegetarian version, omit the beef and increase the amount of vegetables and ramen.
• Make a double batch and freeze uncooked egg rolls for a quick snack later. Fry directly from frozen, adding an extra minute to the cooking time.
• To bake instead of fry, brush the egg rolls with oil and bake at 400°F (200°C) for 15–18 minutes, turning halfway through.

Recipe Variations

• Spicy Mongolian Beef Egg Rolls: Add sliced jalapeños or extra chili garlic paste to the filling.
• Cheesy Ramen Egg Rolls: Sprinkle shredded mozzarella or cheddar into the filling for a gooey twist.
• Thai-Inspired Rolls: Add chopped peanuts and fresh cilantro to the filling for a Thai flavor profile.
• Air-Fried Egg Rolls: Cook in an air fryer at 375°F (190°C) for 10–12 minutes, flipping halfway through, for a healthier option.

Freezing and Storage

• Freezing Uncooked Egg Rolls: Arrange on a baking sheet in a single layer and freeze until firm. Transfer to a freezer-safe bag and store for up to 2 months. Fry directly from frozen.
• Refrigeration: Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for crispiness.
• Freezing Cooked Egg Rolls: Freeze in a single layer, then store in a freezer-safe bag for up to 1 month. Reheat in an oven or air fryer.

Healthier Twist Ideas

• Use lean ground beef or turkey instead of flank steak.
• Replace ramen noodles with whole-grain or rice noodles.
• Bake or air-fry the egg rolls instead of deep-frying to reduce fat content.
• Serve with a low-sodium dipping sauce to cut down on salt.

Serving Suggestions for Events

• Game Day Appetizer: Serve alongside other finger foods like chicken wings and sliders.
• Dinner Party Starter: Pair with a light Asian-inspired salad or soup for a cohesive menu.
• Family Meal: Accompany with steamed vegetables or fried rice for a satisfying dinner.
• Potluck Contribution: Bring these unique egg rolls to a gathering for an impressive, portable dish.

Special Equipment

• Large skillet or wok for cooking the filling
• Deep frying pan or Dutch oven for frying
• Tongs or a slotted spoon for handling the egg rolls
• Meat thermometer to monitor oil temperature

Frequently Asked Questions

1. Can I use a different type of noodle?
   Yes, you can substitute ramen with rice noodles, soba, or even spaghetti for a creative twist.
2. How do I keep the egg rolls crispy?
   Drain them on a wire rack or paper towels immediately after frying. Avoid stacking to prevent steam from softening the crust.
3. Can I make the filling ahead of time?
   Absolutely! Store the cooked filling in the refrigerator for up to 2 days. Assemble and fry the egg rolls when ready to serve.
4. What can I use instead of flank steak?
   Thinly sliced sirloin, ribeye, or even ground beef works well in this recipe.
5. What’s the best way to reheat leftover egg rolls?
   Reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
6. Can I make this recipe gluten-free?
   Use gluten-free soy sauce, hoisin sauce, and egg roll wrappers for a gluten-free version.
7. How do I prevent the wrappers from tearing?
   Handle them gently and keep them covered with a damp towel to prevent drying out while assembling.
8. What dipping sauces pair well with these egg rolls?
   In addition to the provided recipe, try sweet chili sauce, teriyaki sauce, or spicy mayo for variety.

Conclusion

Mongolian Beef Ramen Egg Rolls are a flavorful fusion of tender beef, chewy noodles, and crisp, golden wrappers. With a delicious balance of savory and sweet, these egg rolls are perfect for any occasion. Whether served as an appetizer, snack, or main dish, they’re guaranteed to impress with their unique flavor and satisfying crunch. Try this recipe today and enjoy the delightful combination of Asian-inspired ingredients in a fun, creative form!

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