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“Rollie (one of the little Filipino boys I worked with) used to bring these to our pot lucks. I always think of him when I make them. This is a great potluck item--great for super bowl or good for making and freezing for a quick snack to pop in microwave and go. Takes a while to make,but worth the effort.”
READY IN:
1hr
SERVES:
12
YIELD:
12 egg rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Batter: Sift flour, cornstarch and salt; add egg and sugar. Gradually add water till you have a very thin batter.
  2. Using a pastry brush, grease a 6-inch skillet with peanut oil.
  3. Pour 4 tablespoons of batter in skillet, tilting pan to spread batter over entire bottom of skillet.
  4. Cook over low heat till edges peel away from sides of pan; gently turn and cook other side.
  5. Remove from pan and let cool.
  6. Filling: Brown beef in butter.
  7. Add vegetables and seasonings to meat.
  8. Cook for about 5 minutes.
  9. Drain and cool.
  10. To assemble and fry: Place a heaping tablespoon of filling in center each wrapper.
  11. Spread around to about 1/2-inch from edges.
  12. Fold up sides and roll, sealing with flour and water (1 tablespoon flour, 2 tablespoons water).
  13. Fry in deep hot fat (360°) until golden brown.
  14. Serve with sweet hot mustard, sweet and sour sauce, or Worcestershire sauce or your favorite sauce.

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