Americanized Egg Rolls

Elin Criswell


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!

★★★★★ 1 vote
6 - 8
1 Hr 30 Min
1 Hr
Deep Fry


2 lb
lean hamburger meat, browned
small red cabbage, sliced and diced
yellow onion, sliced and diced
1 c
grated carrots
zucchini, sliced and diced
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

How to Make Americanized Egg Rolls


  • 1Brown hamburger meat, set aside.
  • 2Slice and dice all vegetables and place in a large mixing bowl.
  • 3Stir fry vegetables in a large frying pan or wok, seasoning with soy sauce and garlic powder. Pour mixture into a large collander to drain.
  • 4Place vegetables into a large mixing bowl and stir in hamburger meat.
  • 5Using 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.
  • 6Fry 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.
  • 7Special 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!

Printable Recipe Card

About Americanized Egg Rolls

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