Prep 30 mins
Cook 0 mins
Still on an egg roll kick. These egg rolls can be baked instead of fried if desired. Just brush them with oil, place on a baking sheet and bake at 375 until golden brown.
- 1 lb ground beef, cooked and drained
- 1 (16 ounce) package coleslaw mix
- 2 tablespoons soy sauce
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon ground ginger
- onion powder, to taste
- 2 (16 ounce) packages egg roll wraps
- 1 tablespoon all-purpose flour
- vegetable oil (for frying)
- In a bowl, combine the first six ingredients; mix well. Place an egg roll wrapper on work surface with one point facing you. Place a heaping tablespoon of beef mixture in center. Fold bottom third of wrapper over filling. Fold in sides.
- In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste, roll up tightly to seal. Repeat with remaining wrappers and filling.
- In an electric skillet, heat 1 inch of oil to 375*. Fry egg rolls for 3-5 minutes or until golden brown.
- Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use.
- Egg rolls can be reheated in a microwave for 2 1/2 to 3 minutes.
These were great. I omitted the ground beef and opted for a veggie egg roll. I added 2 cups shredded carrots and 1/2 cup chopped scallons. It only made 20 egg rolls, but I used a smaller package of coleslaw mix (10 oz) I think. I baked mine in the oven. The flavor was wonderful, but of course the texture is different for the baked ones. I cooked them about 15 mins I think. I didn't really pay attention, I just took them out when they were brown. Definately will be making these again. Maybe add tiny cooked shrimp.
I made half of the recipe using a can of tiny shrimp. The recipe was really easy. In an effort to use less fat, I baked them and I wouldn't recommend doing so. The texture is just weird. The inside was great. I will make these again ~ frying them, of course :) Thanks for posting!