I’ve been itching to make some egg rolls ever since my mom gave me some cabbage from their garden! However, while egg rolls are oh-so-delicious, they do take a little while to make: preparing the filling, “stuffing” them, frying, and cleaning up afterward including straining the fryer oil.
The last time we were shopping, I finally decided that I was going to make egg rolls this week and bought some wrappers. I’m really glad I did. (And so is my husband!)
Beef Egg Rolls
(You don’t have to be exact with any of these measurements! Also, make as much as you want for as many egg rolls as you want; egg rolls are great leftovers, in my opinion!)
- ground beef (well, technically I used ground chuck)
- chopped cabbage
- shredded/grated carrot/s
- chopped onion
- garlic or granulated garlic
- salt and pepper
- soy sauce (just a little)
In a large skillet brown ground beef with salt, pepper, soy sauce, and onion. When it’s almost completely done, add the carrots and cabbage and cook until tender. Since I used ground chuck, I didn’t have to drain the grease from the meat. If you use ground beef, you will probably need to drain the meat before adding the other vegetables.
You can let it cool before stuffing your egg rolls, or use the filling immediately. After you stuff the egg rolls, fry them (two or three at a time) at 350-400 degrees Fahrenheit for a couple minutes, or until lightly browned.
My older sister Tammy also recently talked about egg rolls on her blog, but hers are a little different. You should check them out!