Heat a large pan over medium high heat. Brown ground beef with sesame oil, garlic and ginger.

Drain off 75% of grease then add the brown sugar, soy sauce, and sriracha. Cook and stir occasionally until liquid is absorbed, and the meat is shiny but not soup.

Remove meat from the pan and set aside. Add carrot sticks to pan and cook for 3-4 minutes until they are slightly softened.

Lay out an egg roll wrapper and add a small square of napa cabbage, then 5-6 carrot sticks and 2 tbsp of beef mixture.

Wet the edges of the wrapper with water using your finger. Fold the sides in and toll closed like a burrito. Repeat 24 times.

Place rolls onto cookie sheet and ensure they are not touching each other. Place the cookie sheet in the freezer.

Add oil to a deep pan and heat to 350°F. Remove rolls from freezer and fry in small batches for 3-4 minutes or until golden brown.

Drain on drying rack or paper town to prevent sogginess. Plate and serve.