beef egg rolls
My neighbor is Vietnamese, she taught me how to make egg rolls, but I put my own twist on it, and me and my husband love mine too, and I want everybody who wants to, to try them. This recipe yields about 16 to 20 egg rolls depending on how much filling you use per egg roll wrap.
prep time
45 Min
cook time
5 Min
method
Pan Fry
yield
About 4
Ingredients
- 1 pound ground beef
- 2/3 cup shredded green cabbage
- 3 large shredded carrot
- 1 large russet potato, peeled & shredded
- 3 - green onions, chopped
- 8 ounces mushrooms, fresh, shredded
- 1 package egg roll wrappers
- 3 tablespoons olive oil, extra virgin
- 1/4 cup low sodium soy sauce
- 2 tablespoons garlic powder
- 2 teaspoons ground ginger
- To taste - pepper
- To taste - salt
- 1 tablespoon onion powder
- 1 large egg
- - vegetable oil
How To Make beef egg rolls
-
Step 1Add olive oil, shredded potato (first squeeze off as much liquid from potato shreds by hand as possible before adding potato to the skillet), add shredded carrot and shredded cabbage to a large skillet, cook on medium heat til tender.
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Step 2Add shredded mushroom and ground beef, cook til beef is browned.
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Step 3Add all spices and soy sauce, mix well, cook for 5 mins.
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Step 4Remove from heat, drain fat, add scallions, mix well.
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Step 5Continue draining and let cool for 10 mins. While that drains, whisk one egg in a small bowl.
-
Step 6Spoon out 1-2 heaping spoonful of filling onto the egg roll wrapper using egg to seal.
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Step 7Heat vegetable oil in a skillet on medium high, cook til browned and crispy.
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Step 8Serve with soy sauce or your favorite dipping sauce and enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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