Total Time
47mins
Prep 35 mins
Cook 12 mins

The recipe for these egg rolls came about because of a food.com contest listing specific ingredients. Therefore, some of the ingredients are not the "norm" for egg rolls! They turned out to be very yummy and were quite easy to make. There is a bit of prep work, but nothing difficult. Made as a test recipe on Super Bowl Sunday, and they were quite the hit at our party. You can freeze these after rolling and cook later. Optional frying or baking instructions are given. This makes 21 egg rolls, serving 7 people with 3 egg rolls. The time for the filling to drain is not included in the prep time. Cooking time is for the frying method. If baking, increase by 10 or 11 minutes.

Ingredients Nutrition

Directions

  1. For the Egg Rolls:.
  2. Combine the diced round steak, 1 1/2 tsp soy sauce, 1/2 tsp ketchup, 3/4 tsp cornstarch, and a dash of black pepper in a bowl. Stir well. Let marinate while you chop your vegetables.
  3. Heat a wok or large skillet over medium high heat. Add the cooking oil and swirl to coat. Add the round steak mixture and cook until no longer pink, about 2-3 minutes. Remove from the pan.
  4. Reduce heat to medium low. Add the vegetables to the skillet and cook until softened (about 2 minutes). Add the rice wine, 3/4 tbsp soy sauce, 1/4 tsp sugar, 3/4 tsp sesame oil, and 18 tsp black pepper. Continue to stir fry for 1 minute.Add the diced round steak back into the vegetables and stir.
  5. Scoop the egg roll filling out of the pan and place in a baking sheet. Tilt the baking sheet up on one side so all the excess moisture and oil runs to one end. Let cool and drain for 15 minutes. Discard the accumulated juices and blot the filling with paper towels to absorb the excess moisture. This will keep your egg rolls from being soggy.
  6. Mix 1 tbsp cornstarch into 1/4 cup water. You will use this to dip your fingers in to seal the egg rolls.
  7. Place one egg roll wrapper on a flat surface so that it looks like a diamond. Place a heaping tablespoon of filling close to the bottom corner. Fold the corner over, and roll tightly until just short of halfway up the wrapper. Fold over the left side, and then the right side towards the center. (It will look like an envelope.) Continue folding up with a tuck and roll motion. Dip your fingers into the cornstarch slurry and brush all over the final top corner. Finish up the roll, seal, and place seam side down. The tighter the egg roll the better -- it keeps excess oil from seeping in and keeps them from being greasy. (Keep rolled uncooked egg rolls covered with plastic wrap to keep them from drying out.) At this point, make your dipping sauce while the oil is heating -- it only takes a minute or two.
  8. Heat 2 inches of oil in a dutch oven to 350 degrees or until a cube of bread is golden brown within 10 seconds. Gently slide or lower the egg rolls into the oil, frying 4 to 6 at a time, turning occasionally until golden brown about 1 1/2 minutes. Place on a wire rack to drain and cool, not paper towels (again to keep them from being greasy) TO BAKE: Heat oven to 400 degrees. Place rolls on a baking sheet coated with non-stick cooking spray. Lightly brush the tops with olive oil and bake until golden brown, about 10-12 minutes.
  9. For the Sauce:.
  10. Combine 1 cup water, 1/4 cup ketchup, 1/4 cup sugar, and 1/2 cup vinegar in a saucepan. Bring to a boil, constantly stirring.
  11. Mix the cornstarch into the water. Stir about half into the mixture, reducing heat to a slow boil. If you want a thicker sauce, add more of the cornstarch mix. (Also, if you want it redder, add a bit of red food coloring).