Americanized Egg Rolls

Elin Criswell

By
@TheCountrySoaper

My dear friend Nancy helped me formulate this recipe right before my husband and I married in 1986. We dubbed it 'Americanized' because of the hamburger meat and because it doesn't contain alot of green cabbage. This is a labor intensive meal that we make on special occassions. A Criswell family favorite!


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Comments:

Serves:

6 - 8

Prep:

1 Hr 30 Min

Cook:

1 Hr

Method:

Deep Fry

Ingredients

2 lb
lean hamburger meat, browned
1
small red cabbage, sliced and diced
1
yellow onion, sliced and diced
1 c
grated carrots
2
zucchini, sliced and diced
2
yellow squash, sliced and diced
(note: packaged broccoli claw slaw mix can be substituted for the zucchini and squash, just chop up cole slaw mixture a little before stir frying.)
soy sauce
2 pkg
egg roll wrappers
vegetable oil for frying

Directions Step-By-Step

1
Brown hamburger meat, set aside.
2
Slice and dice all vegetables and place in a large mixing bowl.
3
Stir fry vegetables in a large frying pan or wok, seasoning with soy sauce and garlic powder. Pour mixture into a large collander to drain.
4
Place vegetables into a large mixing bowl and stir in hamburger meat.
5
Using a large spoon, put one spoonful of mixture onto to egg roll wrappers then wrap up envelope style. Using a pastry brush and water, brush the seams of the egg rolls to seal.
6
Fry in hot oil. When done, transfer egg rolls to wire racks over paper towels to drain and cool. Serve with soy sauce and sweet & sour sauce, stir fried rice and vegetables for sides.
7
Special Note... I will also post my recipe for Sweet & Sour Sauce. We NEVER make these egg rolls without it! Again, homemade... so much better than store-bought!

About this Recipe

Course/Dish: Beef, Other Appetizers
Main Ingredient: Beef
Regional Style: Chinese