Description

Ginger-Carrot Beef Rolls are a delightful blend of juicy ground beef infused with fresh ginger and grated carrots, combined with sweet dried cranberries and crunchy walnuts, all wrapped in crisp lettuce leaves and baked to perfection. This savory dish offers a harmonious balance of flavors and textures with a crispy exterior and tender, flavorful filling — perfect as a unique appetizer or light meal.

Ingredients

Scale

Beef Mixture

1 pound ground beef (80/20 for juiciness)
1 cup grated carrots
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon garlic powder
Salt and pepper to taste

Filling Add-ins

1/2 cup dried cranberries, chopped
1/2 cup walnuts, chopped

Wrap

8 large lettuce leaves (for wrapping)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the beef rolls evenly.
Prepare Beef Mixture: In a large bowl, combine the ground beef with grated carrots, minced ginger, soy sauce, sesame oil, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated for a well-seasoned filling.
Add Filling Ingredients: Gently fold chopped cranberries and walnuts into the beef mixture to add a sweet and crunchy texture contrast.
Form Rolls: Lay a large lettuce leaf flat and place a generous amount of the beef mixture at the base. Carefully roll it up, folding in the sides to create a tight roll that secures the filling.
Arrange on Baking Sheet: Place the beef rolls seam-side down on a baking sheet lined with parchment paper to prevent sticking and promote even cooking.
Bake: Bake in the preheated oven for 25 to 30 minutes. The rolls should be cooked through, juicy on the inside, and crispy on the outside when done.
Cool and Serve: Remove the rolls from the oven and allow them to cool for a few minutes. This resting helps the flavors settle and makes them easier to handle before serving.

Notes

Using ground beef with an 80/20 fat ratio ensures the rolls remain juicy and flavorful.
You can substitute lettuce leaves with large collard greens or Swiss chard for variation.
For a nut-free option, omit walnuts or replace with toasted sunflower seeds.
Adjust soy sauce and seasoning according to your salt preference to keep sodium levels in check.
To keep the rolls warm before serving, cover loosely with foil.