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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I wanted to make egg rolls for a gathering and I've never made egg rolls before...so I just added a little bit of this and little bit of that...and they came out pretty good! Ingredients:
1 lb lean ground beef |
1 medium onion, chopped |
1 head green cabbage, shredded |
2 medium carrots, grated |
4 tablespoons soy sauce |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 teaspoon sambal oelek chili paste |
3 garlic cloves, minced |
1 tablespoon fresh ginger, grated |
1 tablespoon lemon juice |
3 green onions, sliced |
2 tablespoons olive oil or 2 tablespoons canola oil |
1 (14 ounce) package spring roll wrappers |
1/2 cup frying oil |
water or beaten egg, to seal the egg rolls |
Directions:
1. Heat oil in pan.
2. Add chopped onion, cook until translucent.
3. Add ground beef, let brown for 1-2 minutes.
4. Add salt, pepper, garlic, ginger, soy sauce, sambal and allow to cook for 10-15 minutes.
5. Add cabbage and cook for another 5-10 minutes.
6. Add carrots and keep cooking until all liquid dries up.
7. Add green onions and lemon juice. Stir in and turn off heat after a minute.
8. Allow the filling to cool a little bit and use a little more than a tablespoon of filling for each spring roll.
9. Follow the package directions on rolling the egg rolls.
10. Seal the wrapper by brushing with water or beaten egg.
11. Fry until golden brown.
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