Egg Rolls are a favorite around here, when we go for dinner, egg rolls is one of my favorite things to order! Making egg rolls is easy so easy and everyone loves them!
These homemade egg rolls are filled with beef and vegetables, all wrapped up and fried to crispy perfection. The perfect make-ahead appetizer for any event!
These egg rolls are filled with a beef and veggie filling and while the recipe doesn’t call for bean sprouts, I sometimes enjoy adding them as well!
Chinese egg rolls are a great snack or starter for any Asian style meal. These egg rolls can be assembled up to a day in advance and fried just before you plan to serve them.
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Ingredients
1 pound ground beef
1 teaspoon ground ginger
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Ingredients
1 pound ground beef
1 teaspoon ground ginger
1 teaspoon garlic powder
1-quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7-inch square) egg roll wrappers
2 tablespoons sesame seeds (optional)
Directions
Season beef with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until beef is cooked through and no longer pink. Set aside.
In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium-high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved beef mixture. Mix all together.
Layout one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and beef mixture on egg roll paper and fold the corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
From: allrecipes.com