Beef Egg Rolls
"This is my first post to zaar. Here's a really tasty recipe from my aunt Rose. What a winner!"
photo by Tina S.
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
16 rolls
ingredients
- 3 tablespoons peanut oil
- 1 1⁄2 teaspoons ginger
- 4 garlic cloves
- 1⁄2 large onion (minced)
- 5 cups shredded cabbage
- 3⁄4 lb ground beef
- 1⁄2 cup shredded carrot
- 2 tablespoons soy sauce
- 1 teaspoon black pepper
- 3 eggs (divided)
- 16 egg roll wraps
directions
- Saute garlic and ginger in oil til brown.
- Add onion and cabbage. Saute until the cabbage is wilted.
- Add mixture to the raw meat, carrots, soy sauce, pepper, and 2 eggs.
- Mix.
- Make an egg wash with the remaining egg. Brush the edges of the egg roll wrapper.
- Put 2T of the filling in the wrapper. Roll up and fry at 375 degrees til brown.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I had tried making egg rolls the first time. The recipe was easy to follow and I used sesame oil to cook the ingredients and green onion instead of regular onion. I was very pleased with the results. I'll certainly make more in the near future -
-
Hey Cruby, I looked and searched for an egg roll recipe and finally settled on three of them of which yours was one of them and the first one to be made. Happy happy, never tried the other two as this is a very basic recipe which lends it's self to changes very easily. Now if I can just find a good sweet and sour sauce and or plum sauce to go with it, I will have it made, shall continue my quest. Thanks so much for sharing, into the keeper file it goes.....Lee -
This tasted good, but I had a very hard time with the oil. It was either too hot and the eggrolls turned black in 30 seconds, or it was too cool and they turned greasy. I got it right in the end, though -
Modified this a bit but very happy because the basic recipe worked so well. I did scale it back for about 6. I omitted the ginger (out) and eggs (honestly forgot them). I also was trying to use some ground chicken breast so out with the beef. I cooked the chicken completely as crumbles seasoned with salt and pepper. Tossed it with the sauteed veggies and made the rolls which I sealed with water. Very happy with end result. -
way 2 go for japanese eggrolls!!!!!
Tweaks
-
instead of peanut oil I used seasame oil to sauteed garlic and ginger. I used 6 green onions instead of regular onion and canola oil instead of peanut oil. I find peanut oil is too hot. Also suggestion cook filling the day before it makes it more uniformed and easier to fold and roll egg roll. I used tri colour coleslaw.
RECIPE SUBMITTED BY
I never really cooked or baked before I got married, but after that I started going through my Taste of Home cookbook and picking out new recipes each week. I love cooking now even with five little ones (5, 4, 2, 1 and 2 months) at home. I first found recipezaar when we moved to France for a year, and I didn't have enough room for my cookbooks in the luggage. It's been great to get the recipes, read all the reviews and suggestions, and ask questions in the chat rooms.
