Okay, I know what you’re thinking. “I can’t make something as complicated sounding as a homemade Korean Sloppy Joe spring roll recipe”.
Yes. You can.
Can you roll a burrito? Can you make a lunch wrap?
Yes? Then you can make a Korean Sloppy Joe spring roll.
No? Sure you can, I believe in you.
Need more motivation?
How about Korean Sloppy Joe Spring rolls. Korean meets Midwest. Just as sloppy, but with an Asian twist. Quick enough for a weeknight, and the recipe is flexible enough to accommodate everyone. Pro tip: make them traditional by swapping the wrappers for potato rolls!
Korean Sloppy Joe Spring Rolls
- 1 pound ground meat chicken, turkey, or pork all work great
- 3 tablespoons gochujang sriracha good too
- 3 cloves garlic
- 1 tablespoon ginger
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 limes Rice wine vinegar subs nicely
- 1 tablespoon corn starch
- 12 ounces slaw mix I like broccoli slaw, but cabbage works
- 12 rice paper spring roll skins
- Optional: pickled onions*, jalapenos, etc
- Combine slaw mix with juice of one lime and heavy pinch of salt. Stir and set aside.
- In large saucepan over medium high heat with a tablespoon of your favorite saute oil, brown meat, 7-8 minutes. As the meat cooks, mince garlic and ginger and combine with gochujang, soy sauce, honey, corn starch, and juice of remaining lime. Pour sauce into pan with meat and cook 1-2 minutes.
- Assemble spring rolls: this 2 minute video (referenced below**) by good guy Jeff Mauro is worth 10000 words on technique. Just know that you’ll probably lose the first roll, and its okay to double wrap a roll. Serve immediately with a side of soy for dipping.