These fun and tasty Mongolian Beef Ramen Egg Rolls are a taste of classic Mongolian beef, in bite sized appetizer form! These egg rolls are fast and easy to make with Angus steak bacon, a quick sauce, instant ramen and egg roll wrappers!JUMP TO RECIPE
Delicious Mongolian beef- but make it an egg roll
What's better than tender, super flavorful Mongolian beef? Mongolian beef egg rolls!
This fun take on the classic dish combines an Angus steak bacon based Mongolian beef with ramen noodles for a flavor-packed egg roll filling great for your next get together. Not only is it delicious, this recipe is super simple to whip up with the ease of quick cooking steak bacon, and a 5-ingredients pantry sauce that doubles as a dip!
What goes into the Mongolian Beef Ramen Egg Rolls?
To make these quick and easy appetizers, you will need:
- Canola oil (or another neutral oil) for frying and cooking. If air frying, you'll only need a small amount of oil to cook the egg rolls in, and a cooking spray.
- Sesame oil.
- Angus steak bacon.
- Low sodium soy sauce.
- Dark brown sugar.
- Fresh ginger.
- Fresh garlic cloves.
- Scallions. A LOT OF SCALLIONS.
- Toasted sesame seeds. If you can't find them toasted, you can toast the seeds yourself on medium heat in a nonstick skillet for 3-5 minutes. Just be sure to move them around so they don't burn.
- An instant ramen packet. Beef or chicken flavor are good for this recipe. If you want to watch your sodium, you can omit the flavor packet entirely.
Making the Mongolian sauce
The Mongolian sauce for these egg rolls is not just a component of the egg rolls themselves, but also doubles as a dipping sauce! To make the quick and easy sauce, you will need:
Low sodium soy sauce.
Dark brown sugar.
Fresh garlic cloves.
All you need to do is whisk the ingredients together well! Be sure the reserve half of the sauce for dipping. The sauce can be made a day or two in advance, if you like.
Assembling the Beef egg rolls
After you've cooked the Mongolian beef filling, you'll mix it with cooked instant ramen noodles, toasted sesame seeds, and some extra thinly sliced scallions. Spoon about ¼ cup of the filling into the center of each egg roll wrapper, and roll them up! For a detailed view of how to wrap egg rolls, see my Reuben Egg Rolls recipe!
Quick and Easy flavor with Steak bacon!
Using Godshalls Angus Steak Uncured Beef Bacon in this recipe cuts down MAJORLY on the prep time of these egg rolls! Just slice it up, brown it and sauce it! The steak bacon cooks just like pork bacon, with 50% less fat, and only 40 calories per serving!
Deep frying the egg rolls
To deep fry the egg rolls:
Heat about 2" of neutral oil in a heavy bottomed skillet, such as a 10" cast iron skillet. Heat the oil for 3-5 minutes on medium-high heat, until shimmering. Fry the egg rolls for 2-3 minutes a side, flipping once. For best results, drain the egg rolls on a wire rack, rather than on paper towels to retain their crispy texture.
Air frying the egg rolls
If opting to air fry the egg rolls, rather than deep fry:
Preheat the air fryer to 370 degrees. Spray liberally on all sides with a neutral cooking spray, such as canola. Cook egg rolls for 3-4 minutes a side until crispy, checking on them every so often to ensure they are evenly browning.
Serving the egg rolls
To serve the egg rolls, cut them on a bias, and serve them alongside the reserved Mongolian sauce. The egg rolls are best served hot, but can also be briefly reheated in the oven, air fryer, or (as a last resort) the microwave.
Mongolian Beef Ramen Egg Rolls
- cast iron skillet or heavy bottomed pan or, air fryer
- 1 tablespoon canola oil (or other neutral oil)
- 15 oz Angus steak bacon, sliced into thin strips
- 3 bunches scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 3 oz instant ramen packet (beef or chicken)
- 2 tablespoon toasted sesame oil
- ½ cup low sodium soy sauce
- ¾ cup dark brown sugar
- 2 tablespoon peeled and finely grated fresh ginger
- 4 cloves garlic, minced
- 8 egg roll wrappers
- Canola oil (or other neutral oil) for frying
- Cooking spray (if air frying)
- Make the sauce 1. Whisk sauce ingredients together until well combined. 2. Divide in half, and reserve half for dipping sauce. Make the filling 1. In a large nonstick frying pan, heat canola oil over medium heat. 2. Cut steak bacon into thin strips and cook, moving occasionally, for 5-6 minutes- until bacon is crisp and takes on brown color. 3. Add ⅔ scallions (reserve ⅓ raw scallions for later) and Mongolian sauce and cook 7-8 minutes, until sauce thickens. Allow to cool slightly while you prepare the instant ramen packet according to package directions and drain. 4. Add the cooked and drained ramen, beef and scallion mixture, toasted sesame seeds and reserved raw scallions to a large mixing bowl, and toss to combine. 5. Add about ¼ cup of filling to each egg roll wrapper, and wrap according to package directions. Shallow/Deep frying the egg rolls 1. Heat about 2" of neutral oil in a heavy bottomed skillet, such as a 10" cast iron skillet. 2. Heat the oil for 3-5 minutes on medium-high heat, until shimmering. 3. Fry the egg rolls for 2-3 minutes a side, flipping once. 4. For best results, drain the egg rolls on a wire rack, rather than on paper towels to retain their crispy texture.Air frying the egg rolls 1. Preheat the air fryer to 370 degrees. 2. Spray egg rolls liberally on all sides with a neutral cooking spray, such as canola. 3. Cook egg rolls for 3-4 minutes a side until crispy, checking on them every so often to ensure they are evenly browning.
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