Korean Ground Beef Egg Roll Bowls

This recipe started off as Korean ground beef egg rolls, but then I realized my wonton wrappers were expired. So a Korean ground beef eggroll bowl it is!

2 pound lean ground beef
2 Tablespoons sesame oil
6 cloves garlic (minced)
2 teaspoons ground ginger
1 cup brown sugar
1/2 cup lite soy sauce
1 Tbsp Sriracha (use less if you don’t like spice!)
10 oz bag of coleslaw veggie mix

Heat a large pan over medium high heat. Brown the meat with sesame oil, garlic and ginger.
Drain 75% of the fat, add brown sugar, soy sauce, and Sriracha. Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
Add the coleslaw veggies to your pan. Heat through until they just wilt.

If making into eggrolls:

In sets of 4 lay out your egg roll wrappers. Add two tablespoons of beef. Wet the sides with water using your finger. Fold the sides in and wet the folded in sides. Roll closed like a burrito and set aside until you finish all 24. Freeze on a cookie sheet or tray without them touching each other. From frozen, fry for 3-4 minutes in 350 degree oil. Drain on drying rack to prevent sogginess or the egg rolls sitting in oil.