Ginger-Carrot Beef Rolls with Cranberries & Walnuts
The recipe for Ginger-Carrot Beef Rolls with Cranberries & Walnuts brings together bold aromatics, subtle sweetness, and a crisp finish that makes every bite memorable. This appetizer balances savory ground beef with bright ginger and carrots while adding a touch of tartness from cranberries and a gentle crunch from walnuts. The result is a crowd-pleasing roll that fits both casual gatherings and more elegant occasions. These rolls deliver satisfying flavor without being complicated, and the homemade dipping sauce adds even more depth.
Equipment
- Large Non-Stick Skillet 14-inch optional
Ingredients
- 1 pound ground beef
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 1 –2 inches fresh ginger grated
- 1 tablespoon chili oil
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1/2 cup finely shredded carrots
- 1/4 cup dried cranberries chopped
- 1/4 cup chopped walnuts
- 1/4 cup chopped fresh parsley
- 1/4 cup shredded mozzarella
- 8 –10 egg roll wrappers
- Cooking oil for frying
Sweet Chili Sauce:
- 1/4 cup granulated sugar
- 1/4 cup honey
- 1/4 cup water
- 1/2 cup rice vinegar
- 3 garlic cloves grated
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon paprika
- 1 tablespoon flour
- 1/2 tablespoon water
Instructions
- Heat olive oil in a skillet and cook beef until browned. Add garlic, ginger, chili oil, honey, and sesame oil. Cook 2 minutes.
- Add carrots, cranberries, walnuts, and parsley. Remove from heat and cool slightly.
- Stir in mozzarella once warm, not hot.
- Place filling on egg roll wrappers, moisten edges, fold tightly, and roll.
- Heat oil to 350°F. Fry rolls 3–5 minutes until golden.
- Drain on paper towels.
- Heat sugar, honey, and water until bubbling.
- Whisk flour with water; add with vinegar, garlic, pepper flakes, and paprika.
- Simmer 8–10 minutes until thickened.
- Serve rolls with sweet chili sauce.
Notes:
- Make the filling ahead to streamline assembly. Rolls may be baked for a lighter option.
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