Start by heating up a skillet with some oil to sauté your finely chopped onion and minced garlic. Allow them to cook for about two minutes until fragrant and translucent. Next, add your ground beef, breaking it apart with a wooden spoon. Cook until browned and cooked through.

Once the beef is fully cooked, stir in grated carrots, green onions, soy sauce, sesame oil, brown sugar, minced ginger, and a sprinkle of red pepper flakes. Don’t forget to season with salt and pepper to taste! Cook everything together for another two to three minutes, then remove from heat to cool.

Place your egg roll wrapper on a flat surface so one corner is pointing toward you. Spoon some of the cooled filling into the center. Fold the bottom corner over the filling, then tuck in the sides before rolling it up tightly like a burrito. Dab the edges with your cornstarch-water mixture to seal them up securely.

Heat oil in a deep frying pan until it reaches 350°F (175°C). Gently place the prepared egg rolls into the pan and fry for 3-4 minutes per side, or until delightfully crisp and golden brown. Once done, transfer them to a plate lined with paper towels to drain excess oil.