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.
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yield
serving(s)
prep time
45 Min
cook time
5 Min
method
Pan Fry
Ingredients For beef egg rolls
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1 lbground beef
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2/3 cshredded green cabbage
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3 lgshredded carrot
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1 lgrusset potato, peeled & shredded
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3green onions, chopped
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8 ozmushrooms, fresh, shredded
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1 pkgegg roll wrappers
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3 Tbspolive oil, extra virgin
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1/4 clow sodium soy sauce
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2 Tbspgarlic powder
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2 tspground ginger
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To tastepepper
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To tastesalt
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1 Tbsponion powder
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1 lgegg
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vegetable oil
How To Make beef egg rolls
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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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2Add shredded mushroom and ground beef, cook til beef is browned.
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3Add all spices and soy sauce, mix well, cook for 5 mins.
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4Remove from heat, drain fat, add scallions, mix well.
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5Continue draining and let cool for 10 mins. While that drains, whisk one egg in a small bowl.
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6Spoon out 1-2 heaping spoonful of filling onto the egg roll wrapper using egg to seal.
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7Heat vegetable oil in a skillet on medium high, cook til browned and crispy.
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8Serve with soy sauce or your favorite dipping sauce and enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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