Egg Rolls

"These are the best egg rolls ever. I don't like the egg rolls that you can get at a chinese restaurants...this is the only kind I will eat. My mom would make these once in a while, they were always a BIG treat...she got the recipe from a friend a LONG time ago when my dad was in the military. If you have some extra time to spend try these...you won't be dissapointed at all!!"
 
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Ready In:
50mins
Ingredients:
15
Yields:
2 dozen
Serves:
24
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ingredients

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directions

  • Brown beef w/ginger root.
  • Drain.
  • Add onion, mushrooms, bean sprouts and green onions to beef mixture.
  • Cook for another 5 min.
  • Combine soy sauce.
  • wine, sugar, pepper and sesame oil and add to mixture, cook for another 2 min.
  • Stir together cornstarch and water.
  • Add to beef mixture until it thickens.
  • Add a spoonfull of beef mixture to each egg roll, moisten the edges w/ water and roll into the shape of an egg roll.
  • (Start rolling from one corner, stop in the middle and fold over the other two edges and continue rolling).
  • Heat about 2-3 in.
  • oil in a skillet.
  • Put egg rolls in and watch until they turn golden brown, turn and cook other side until golden brown.
  • Put finished egg rolls on paper towel to drain extra oil.
  • ENJOY!

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Reviews

  1. I can't believe I never reviewed these scrumptious egg rolls; well, better late than never. These are wonderful, and everyone to whom I've served them thinks so, too. They are at their finest with fresh bean sprouts, but I can never find those locally any more, so I substitute finely shredded cabbage. I add a tablespoon of hoisin sauce to the mixture for a little more Oriental flavor. Thank you, Katrina, for the great recipe!
     
  2. I love these egg rolls. I have made my own for years using hamburger meat, onion, mushroom, cabbage (a little not a lot), and I also add shredded cheddar cheese to my filling. Always the first food to disappear at parties! Always the one thing friends ask me to bring to get togethers!
     
  3. I made these to bring to a party. They turned out fantastic and were the first of all the foods to be gobbled up.
     
  4. These are really good and disappear quickly in our house.
     
  5. These are the very best egg rolls I've ever eaten! I used shredded caggage, too, rather than bean sprouts. Thanks for a wonderful recipe, Katrina!
     
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RECIPE SUBMITTED BY

My life is horseback riding - I have my own horse PJ (Quarter Horse mare). I have 1 dog, Buddy (chiuhuha/jack russel terrier mix). I'm 16 and love to cook.
 
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