Recipe by HeidiSue
These are the first egg rolls I ever made years ago & they were so good that I never tried another recipe. I found it on the back of the package of Azumaya Large Square Egg Roll Wrappers. The secret is definitely in the oyster sauce, so don't leave that out.
Top Review by chococandi X3
This was also the first egg roll recipe I tried and I definitely will keep this. I had doubled the recipe, thinking that it would be too much, even for my family of 6, but they were all eaten by next day! I actually used ground turkey for the meat and red cabbage and I added mushrooms, but they turned out just as good anyway. Deee-lish! X3
- 1 lb ground beef or 1 lb ground pork or 1 lb ground chicken
- 1 teaspoon minced ginger (or a little more)
- 2 cups of finely chopped cabbage
- 1⁄4 lb bean sprouts
- 1⁄2 cup of shredded carrot
- 3 green onions, finely chopped
- 2 tablespoons oyster sauce (usually can be found at the grocery, but you can check your local Asian market)
- black pepper
- 20 large square egg roll wraps
- vegetable oil (for frying)
- your favorite sweet and sour sauce
Directions See How It's Made
- Stir fry meat & ginger in a wide skillet over high heat until lightly browned, 2-3 minutes.
- Add cabbage, bean sprouts, carrot & green onions; cook 2 minutes.
- Stir in oyster sauce and season with black pepper.
- Remove from heat & let mixture cool.
- Use 2 tablespoons for each egg roll.
- To Wrap: place filling diagonally on wrapper, fold corner over filling, roll roughly half-way to cover filling, fold up both sides roughly against filling; moisten ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook.
- Deep fry in oil (it says 350, if you use an electric wok), I do it in a cast iron skillet on the stove.
- Fry 2-3 minutes, turning occasionally, until golden brown.
- Drain on paper towels.
- Serve warm with sweet & sour sauce.