Beef Egg Rolls

Beef Egg Rolls Recipe

Preparation Time: 20 minutes
Cooking Time: 15-20 minutes
Total Time: 35-40 minutes
Servings: 12 egg rolls

Ingredients:

• For the Filling:

  • 1 pound ground beef (80/20 for optimal flavor)
  • 1 cup cabbage, finely shredded
  • 1/2 cup carrots, grated
  • 1/4 cup green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

• For the Egg Rolls:

  • 12 egg roll wrappers
  • 1 egg, beaten (for sealing)
  • Vegetable oil (for frying)

• For Dipping Sauce:

  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon chili paste (optional for heat)

Instructions:

1. Prepare the Filling:

   • In a large skillet, heat a tablespoon of vegetable oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
   • Once the beef is cooked through, drain any excess fat. Add the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
   • Stir in the shredded cabbage, grated carrots, green onions, soy sauce, oyster sauce (if using), and sesame oil. Cook for another 3-4 minutes until the vegetables are tender but still crisp. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly.

2. Assemble the Egg Rolls:

   • Lay an egg roll wrapper on a clean surface or cutting board, with a corner pointing towards you (like a diamond shape). Place about 2 tablespoons of the beef filling in the center of the wrapper.
   • Fold the bottom corner over the filling, then fold in the sides, and roll tightly towards the top corner. Use a bit of the beaten egg to seal the top corner of the wrapper. Repeat with the remaining wrappers and filling.

3. Heat the Oil:

   • In a large, deep skillet or a pot, pour in enough vegetable oil to submerge the egg rolls (about 2 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of the wrapper; if it sizzles immediately, the oil is ready.

4. Fry the Egg Rolls:

   • Carefully add a few egg rolls to the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove the egg rolls and transfer them to a paper towel-lined plate to drain excess oil.
   • Repeat the frying process with the remaining egg rolls.

5. Prepare the Dipping Sauce:

   • In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and chili paste (if using) until well combined. Adjust the seasoning to your taste.

6. Serve:

7. Read more on next page

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