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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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My husband complains at every Chinese restaurant we eat at that the egg rolls aren't as good as mine-and he is right! I have perfected these over time. I've had people come for dinner, see the filling mixture and say Eww. Read more ...I'm not eating THAT! and then eat 6 or 8. Ingredients:
1 lb. ground beef |
1 bunch green onions, chopped |
2 cloves garlic, pressed |
1 head cabbage, thinly sliced |
1 green pepper, thinly sliced |
3 stalks celery, thinly sliced |
2 carrots or 3/4 cup baby carrots, grated |
2 cups bean sprouts |
soy sauce—a few dashes at a time |
oil |
egg roll wrappers |
*i use a food processor. you want this thin. |
Directions:
1. Brown ground beef and onions, add soy sauce. When done, drain if necessary, and place in large bowl.
2. To the same frying pan, add a little oil, stir fry cabbage adding soy sauce towards the end. Remove from pan and add to bowl.
3. Add a little more oil and stir fry pepper, celery and carrots adding soy sauce towards the end. Remove from pan and add to bowl.
4. Add a little more oil and stir fry bean sprouts, adding soy sauce towards the end. Remove from pan and add to bowl.
5. Stir mixture and place in a colander for extra liquid to drain.
6. Wash pan or use a clean frying pan/wok. Put about 3/4” of oil in the pan and heat.
7. Take egg roll wrappers and put 3 tablespoons of meat/vegetable mixture in the center. Roll up the egg roll as shown on package, place in hot oil and fry until golden brown.
8. Hold vertically over the grease as you take them out to drain each one and place on paper towels.
9. ENJOY!!!
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