Egg Rolls
- Ready In:
- 50mins
- Ingredients:
- 15
- Yields:
-
2 dozen
- Serves:
- 24
ingredients
- 1 lb ground beef
- 2 tablespoons gingerroot
- 1 small onion (chopped)
- 5 mushrooms
- 1 bag bean sprouts
- 5 tablespoons green onions, w/tops
- 3 tablespoons soy sauce
- 3 tablespoons white wine
- 1 1⁄2 tablespoons sugar
- 1⁄2 teaspoon pepper
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 package egg rolls
- oil (for frying)
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
-
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!
RECIPE SUBMITTED BY
Katrina
United States
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.