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


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  • 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
  • ·
    (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


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

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