redneck egg rolls

Name: Redneck Egg Rolls
Prep time: 20 min
Cook time: 10 min
Yield: 10
Cuisine: Chinese
Ingredients: 1 package(s) egg roll wrappers (10-16 oz pack); 1 pound(s) sliced thin beef steak (dice into 1 inch pieces); 1 bag(s) (10-16 oz) slaw mix (I use regular, not angel hair); 3 clove(s) diced garlic (you can use minced garlic also 1 Tablespoon); 1/4 cup(s) Worcestershire sauce; 1/4 cup(s) soy sauce (I use low sodium); 1 medium onion, diced; 1 teaspoon(s) salt; 1 cup(s) water (for dipping your finger in to seal the egg rolls); 6 cup(s) vegetable oil (adjust your oil according to the size of your pot; you want it to cover the egg rolls completely)

(2 RATINGS)

1.28K Pinches 9 Photos

Glynda Loves to Cook

Georgia, GA

Updated on Jan 17, 2023

I've vamped up your traditional egg roll :) These are so good!

Rate

Blue Ribbon Recipe

Not your traditional egg roll recipe, but they're still very good. Great for someone who doesn't love a ground pork filling. Using sliced steak and Worcestershire sauce adds a new and different flavor to them that pairs well with the usual cabbage slaw. Once fried, they're crispy and delicious. We served these egg rolls with ranch dressing but pick your favorite dipping sauce.

— The Test Kitchen

prep time 20 Min

cook time 10 Min

method Deep Fry

yield 10-15 serving(s)

Ingredients

1 package egg roll wrappers (10-16 oz pack)
1 pound sliced thin beef steak (dice into 1 inch pieces)
1 bag (10-16 oz) slaw mix (I use regular, not angel hair)
3 cloves diced garlic (you can use minced garlic also 1 Tablespoon)
1/4 cup Worcestershire sauce
1/4 cup soy sauce (I use low sodium)
1 medium onion, diced
1 teaspoon salt
1 cup water (for dipping your finger in to seal the egg rolls)
6 cups vegetable oil (adjust your oil according to the size of your pot; you want it to cover the egg rolls completely)

How To Make redneck egg rolls

Test Kitchen Tips

We used thinly sliced stir-fry beef found in the meat department, but you can slice your own.

Step 1

In a frying pan, add beef, garlic, salt, and onion. Cook for about 4 mins on medium-high.

Step 2

Then add coleslaw mix, Worcestershire, and soy sauce to the pan with the beef and onions.
Step 3

Give it a good toss and cook for about another 10 mins covered. (The slaw will be wilted when done.)
Step 4

After the mixture is done, put 2 tablespoons of mixture on the edge of the egg roll wrapper leaving about a 1/2 inch of the edge clear.
Step 5

Dip your finger in water and go around the outer edge of the egg roll wrapper. Next, fold the top and bottom of the egg roll wrapper just barely over the mixture and roll.
Step 6

I like to go ahead and make them all. Then fry them (make sure the grease is very hot) in batches of 5 for about 3-5 mins until golden brown. I usually have to adjust my temperature towards the last of the egg rolls to keep them from burning. I let them cool on a cookie rack so they will stay crispy. Enjoy! :)
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