Awesome Egg Rolls

"I love this recipe because it is so easy to make and it has converted a bunch of my friends into cabbage lovers!! They can't wait to have these when I make them! Enjoy!"
 
Download
photo by CandyTX photo by CandyTX
photo by CandyTX
photo by Bonnie Traynor photo by Bonnie Traynor
photo by unctiger1 photo by unctiger1
photo by Toni Boni photo by Toni Boni
photo by Toni Boni photo by Toni Boni
Ready In:
45mins
Ingredients:
9
Yields:
20-24 egg rolls
Serves:
10-12
Advertisement

ingredients

Advertisement

directions

  • Fry the ground beef with the salt and pepper and garlic powder until the meat is completely browned.
  • Make sure to add a lot of the salt and pepper and garlic powder.
  • This needs to have a strong flavor because you'll be frying it with other ingredients.
  • Don't put so much in that you can't eat it, but you want to really taste it.
  • Once you are done getting the flavor right, get a LARGE bowl and put the shredded cabbage and carrots in it and then add the ground beef on top.
  • Mix together completely and let sit for about 15 minutes.
  • I do that so the mixture will soften and I can roll them more easily.
  • Check the mixture after it sits to make sure the flavor is still there and really stands out.
  • If not, add more of the salt and pepper and garlic powder.
  • It's really up to your taste buds, but this is what I've done and I get RAVE reviews.
  • Heat up your oil for frying in a deep fryer.
  • Follow the manufacturer's instructions for how much oil to add, but always make sure you don't fill it to the top so you don't get hurt.
  • I usually only fill about half of the fryer.
  • Crack an egg into a small bowl to make a wash for sealing the egg roll wraps.
  • Take a wrap and put about 1-2 teaspoons of the meat mixture onto the wrap.
  • Wrap the roll as shown on the package, remembering to seal with the egg wash.
  • I try to wrap my rolls tightly, but I don't always do that so well.
  • Once you are done wrapping, place the egg rolls carefully into the oil about 2-3 at a time.
  • Cook them until they are blond in color.
  • Don't let them get too dark.
  • Take them out and let drain on paper towels.
  • You're done! I serve mine with Grey Poupon for dipping. yummy!
  • Others might enjoy soy sauce! These also freeze very well, that is of course, if you have any left! I make a bunch for myself and have them for lunch.
  • Just pop them in the microwave for about 1 minute, and you're done.

Questions & Replies

  1. Would it be easier to roll if you wilt the vegetables a little bit before?
     
Advertisement

Reviews

  1. These were great, and very easy. I used shrimp and added a little onion and ginger. You were correct about the need for almost "over seasoning". I thought I had ruined the dish but cooked them anyway and they were great. Thanks!
     
  2. Easy and yummy. Didn't have ground beef, so used a little cut up cooked pork, but concluded they would have been just as good without. Did end up putting some sesame oil, soy sauce and ground ginger in the mix for more flavor. Who would have thought that making your own egg rolls could be so easy.
     
  3. Can I come over to your house?? Man, everything you've submitted so far is STELLAR!!! Where did you learn to cook? These egg rolls have great color, texture, taste, and they are easy (albeit a bit messy) to make! You need lots of counter space for this one, but it's worth it! Try it with teryaki wings!!!
     
  4. These were super and real easy to make. Will make them again sometime.
     
  5. The Egg Rolls, or as my family calls them..Spring Rolls are made in very much the same way. But...I place the cabbage in a pot of salted, boiling water and let simmer for about 5 minutes. Drain and let cool. Once cool, squeeze as much water out of the cabbage as you can with your hands. This softens the cabbage and makes the egg rolls much easier to eat. I also add thinly sliced shittaki mushrooms to the ground beef mixture, along with approximately 1 tsp. salt. Also I've found using white pepper rather than black gives more of a "Chinese flavor". For the dipping sauce, try adding Chinese Hot Mustard to soy sauce. Hmmmmm good!!!
     
Advertisement

Tweaks

  1. Added soy sauce to meat mixture while cooking for seasoning and extra flavor. Made some using tiny frozen shrimp instead of ground beef. Adding fresh sliced mushrooms was good. Also remembered that she liked to use Napa/Chinese cabbage instead of traditional head cabbage. The leafier texture is nice. Served with soy sauce and teriyaki for dipping. Chose to fry in corn oil vs. vegetable oil. Found that draining the meat mix prior to frying egg rolls kept the wraps crispier.
     
  2. These were very easy and very tasty. I went with pork instead of beef but otherwise followed the recipe. I do wish there were amounts listed on the spices since I'm so bad at adjusting according to my own taste. Next time, I will add even more seasoning. Still, they were very good! This made 19 regular size egg rolls for me.
     
  3. You were right, I was skeptical... I seasoned the meat until it nearly triggered my gag reflex but these turned out awesome... I added a cup or two of bean sprouts and they went quick. Thanks, excellent recipe... As an update I made them substituting mild spicy pork sausage instead of ground beef and of course backed down the spices. They were terrific...! Thanks again.
     
  4. My son, who does not like restaurant egg rolls, loved these! I used chicken thighs instead of ground beef and 'overspiced' the mixture as suggested. Then I mixed all the ingredients together while the chicken was still hot and let it sit. This sufficiently softened the cabbage and carrots. Easy and delicious! Thanks for posting!
     
  5. Loved this recipe. I did however make some "adjustments" to fit it into a busy weeknight. First I used ground pork instead of beef. I also cheated and used a bagged coleslaw mix instead of the cabbage and carrots. You do definately need to "over season" the meat but it turns out perfectly when mixed with the other ingredients. My family says they were way better than take out!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes