1️⃣ Heat a large pan over medium-high heat. 🔥

2️⃣ Brown the beef with sesame oil, garlic, and ginger. 🥩🧄🌱

3️⃣ Drain 75% of the fat, add brown sugar, soy sauce, and Sriracha. 🍬🥣🌶️

4️⃣ Cook until the liquid has reabsorbed and the beef is shiny but not soupy. ✨

5️⃣ Remove the beef from the pan, and add the carrot sticks. 🥕

6️⃣ Cook for 3-4 minutes until they are slightly softened. ⏳

7️⃣ Let the beef and carrots cool. ❄️

8️⃣ Working in sets of 4, lay out your egg roll wrappers. 🥟

9️⃣ Add a small square of Napa cabbage to the egg rolls. 🥬

🔟 Add 5 or 6 carrot pieces and two tablespoons of beef. 🥕

1️⃣1️⃣ Wet the sides with water using your finger. 💧

1️⃣2️⃣ Fold the sides in and wet the folded-in sides. 🔄

1️⃣3️⃣ Roll closed like a burrito and set aside until you finish all 24. 🌯

1️⃣4️⃣ Freeze on a cookie sheet or tray without them touching each other. ❄️

1️⃣5️⃣ From frozen, fry for 3-4 minutes in 350°F (175°C) oil. 🍳

1️⃣6️⃣ Drain on a drying rack to prevent sogginess or the egg rolls sitting in oil. 🛢️

Enjoy your delicious Korean Ground Beef Egg Rolls! 🌟