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Crispy Homemade Egg Rolls

Egg Rolls
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Crispy egg rolls filled with a savory mixture of cabbage, carrots, and ground beef, perfect as an appetizer or snack.

Ingredients

Scale
  • 1 pound ground beef
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 (10 ounce) bag shredded cabbage
  • 2 carrots, shredded
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1 (16 ounce) package egg roll wrappers
  • Vegetable oil for frying

Instructions

  1. In a large skillet, brown the ground beef over medium heat. Drain excess fat.
  2. Stir in the sesame oil, garlic, and ginger. Cook for 1 minute until fragrant.
  3. Add the shredded cabbage and carrots to the skillet. Cook until softened, about 5-7 minutes.
  4. Stir in the soy sauce, sugar, and black pepper. Mix well. Remove from heat and let cool slightly.
  5. Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the beef and vegetable mixture in the center of the wrapper.
  6. Fold the bottom corner over the filling. Fold in the side corners, then roll tightly towards the top corner. Moisten the top corner with a little water to seal.
  7. Repeat with the remaining wrappers and filling.
  8. Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
  9. Carefully place egg rolls in the hot oil, a few at a time, making sure not to overcrowd the pan.
  10. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
  11. Remove the egg rolls from the oil and place them on a wire rack lined with paper towels to drain excess oil.
  12. Serve hot with your favorite dipping sauce.

Notes

  • You can substitute ground chicken or turkey for the ground beef.
  • Add a pinch of red pepper flakes for a spicier kick.
  • Egg rolls can be made ahead of time and frozen before frying. Thaw slightly before frying.
  • Serve with sweet and sour sauce, duck sauce, or hot mustard.

Nutrition

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