Ingredients
Scale
The magic of these ground beef egg rolls lies in their simplicity. Here’s what you’ll need:
- 1 pound ground beef
- 1 tablespoon vegetable oil
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 package egg roll wrappers
- Vegetable oil for frying
- Salt and pepper to taste
For a twist, you might swap the ground beef for ground chicken or turkey. If you fancy a vegetarian version, replace the meat with mushrooms or tofu, which mimic that hearty texture beautifully.
Instructions
- Begin by heating 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the ground beef, cooking it until browned and no longer pink, about 7-8 minutes. Drain any excess fat.
- Add the garlic, soy sauce, and ginger to the skillet, stirring to combine. Cook for another 2 minutes until the garlic is fragrant.
- Toss in the shredded cabbage and carrots, stirring well. Cook this mixture until the vegetables are tender but still crisp, about 5 minutes.
- Stir in the sesame oil, then season with salt and pepper to your taste. Remove the skillet from heat and allow the filling to cool slightly.
- Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Spoon about 2 tablespoons of the filling onto the wrapper.
- Fold the corner nearest you over the filling, then fold in the sides. Roll tightly towards the far corner, sealing with a dab of water to ensure it stays closed.
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-5 minutes per batch.
- Remove the egg rolls with a slotted spoon and drain on paper towels.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
