Teriyaki Hamburger Eggrolls |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 15 |
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My niece used to make these in a small wonton wrapper. I added a few extra ingredients, wrapped them in eggroll wrappers instead and make them to go along with a main dish. These are so good though and really could serve as a meal on their own. Ingredients:
1lb of lean ground beef |
2 lbs of bean sprouts |
1 medium onion (white or brown) |
1 glove of garlic (diced) |
1/2 cup of baby bella mushrooms, chopped fine |
24 large premade eggroll wrappers |
1 1/2 teriyaki marinade |
8 oz bamboo shoots (sliced in small stripes) |
1 egg |
1/4 c water |
vegetable oil |
corn starch |
Directions:
1. Rinse bean sprouts and place in large pot of boiling water (this step takes about an hour, boil until sprouts are soft, not mushy)
2. While the sprouts are boiling, chop mushrooms, onions, garlic and bamboo shoots, set aside
3. Brown ground beef and drain fat
4. Add 1/2 of the teriyaki sauce to ground beef, simmer
5. In seperate pan, saute onion, garlic and mushrooms until onions are translucent, add to ground beef and continue to simmer.
6. Drain sprouts and stir into ground beef and onions
7. Add remaining teriyaki marinade
8. Simmer for approximately 15 minutes, or until the sprouts absorb some of the marinade.
9. Remove from heat and let cool to room temperature
10. On cutting board, sprinkle corn starch on surface
11. Put eggroll wrapper on surface in shape of diamond
12. Put one heaping tablespoon of teriyaki mixture in the center of the wrapper
13. Roll bottom hand over the mixture, tuck sides towards center
14. Brush egg wash (1 egg + water) into upper corner and fold down to close
15. Deep Fry until wrapper is golden brown
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