Real Recipes From Real Home Cooks ®

americanized egg rolls

(2 ratings)
Blue Ribbon Recipe by
Elin Criswell
Georgetown, TX

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 a lot of green cabbage. This is a labor-intensive meal that we make on special occasions. A Criswell family favorite! Note: packaged broccoli coleslaw mix can be substituted for the zucchini and squash, just chop up the coleslaw mixture a little before stir frying.

Blue Ribbon Recipe

It takes a little while to assemble these egg rolls, but it's worth the time. We enjoyed this non-traditional egg roll recipe a lot. The fried shell is crispy and crunchy. Inside the egg roll is squash, sweet carrots, and cabbage. Dip it in your favorite sauce and watch these disappear quickly.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 - 8
prep time 1 Hr
cook time 30 Min
method Deep Fry

Ingredients For americanized egg rolls

  • 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
  • soy sauce
  • garlic powder
  • 3 pkg
    egg roll wrappers (16 oz each)
  • vegetable oil, for frying

How To Make americanized egg rolls

  • Browning the ground beef.
    Brown the hamburger meat in a large skillet; set aside.
  • Diced vegetables in a mixing bowl.
    Add all vegetables to a large mixing bowl.
  • Stir-frying ingredients together.
    Stir fry the vegetables in a large frying pan or wok, seasoning with soy sauce and garlic powder, to taste. Pour the mixture into a large colander to drain.
  • Browned ground beef mixed into cooked vegetables.
    Return the vegetables to the large mixing bowl and stir in the hamburger meat.
  • Filling on top of a wonton wrapper.
    Using a large spoon, place one spoonful of the mixture onto each egg roll wrapper.
  • Wonton wrapper folded and sealed.
    Wrap up envelope style. Using a pastry brush and water, brush the seams of the egg rolls to seal.
  • Frying the egg rolls.
    Heat the oil in a large stock pot. Fry in the hot oil. When done, transfer the egg rolls to wire racks over paper towels to drain and cool.
  • Americanized Egg Rolls on a plate.
    Serve with soy sauce and sweet and sour sauce, stir-fried rice, and vegetables.
  • 9
    Special Note - I will also post my recipe for We NEVER make these egg rolls without it! Again, homemade is so much better than store-bought!