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Beef Egg Rolls

SUBMITTED BY: HERCATE PHOTO BY: 5boys2cook4

"Crispy fried morsels stuffed with ground beef, cabbage, and delicious seasonings. A personal creation of mine, that goes well with any Chinese dish. The sherry makes it better."

RECIPE RATING:

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PREP TIME	25 Min
COOK TIME	20 Min
READY IN	45 Min
Original recipe yield 16 rolls

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 pound lean ground beef
1 onion, thinly sliced
1/2 teaspoon dried minced garlic
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sherry
1 teaspoon ground ginger
1 large head cabbage, finely shredded
1/4 cup water
1 tablespoon vegetable oil
1 teaspoon white sugar
2 tablespoons soy sauce
2 tablespoons sherry
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 quarts vegetable oil for deep frying
1 (16 ounce) package egg roll wrappers

What to Drink?
	Zinfandel
	Tea

DIRECTIONS

In a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry, and ginger. Continue to saute just until onions are tender. Transfer mixture to a bowl and set aside.
In the same skillet, saute cabbage with water, 1 tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute until cabbage is crisp-tender, about 5 minutes. Return meat mixture to pan and stir together with cabbage over low heat until heated through. Remove from heat.
Pour oil into a deep pan and heat to 350 degrees F (175 degrees C). Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Fry in preheated oil until golden brown. Drain on paper towels and serve hot.

FOOTNOTES

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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REVIEWS

Reviewed on Aug. 14, 2007 by Dianemwj

You all will think I'm crazy, but I cook a lot of Asian foods, including crispy won tons and... MORE

Reviewed on Dec. 13, 2006 by WEAVRE

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.

WEAVRE
Dec. 13, 2006

Wow! I followed the recipe exactly, except (1) I used two 16-oz bags of cole slaw to save a little work, (2) I added a can of bean sprouts, (3) I used spring roll wrappers because they were much cheaper and sounded fun, and (4) instead of deep-frying, I sprayed with canola on all sides, laid the rolls out on a cookie sheet, and baked at 400F for 25 minutes, turning them over after 15 minutes. (They still turned golden brown and needed blotting with paper towels, but I skipped the 2 qts of boiling oil part.) They turned out really well, which was not a surprise ... but a little TOO meaty for my taste. Next time I'll reduce the meat or even leave it out altogether. The spring roll wrappers came with about 60 in a package for $1.22, dry on the shelf. Dipping them in hot water and rolling was MUCH easier than I expected from the description (btw, many thanks to the previous reviewer's "goofy" face analogy!) The biggest surprise? I made 12 full-size rolls, and have only used maybe 1/5 of my filling. I'll definitely be able to fill all 60 wrappers if I have that many. My ingredients, not counting seasonings, cost about $8, so these rolls cost less than a dime each. That’s buying cole slaw mix and using 90% lean ground beef (which I still drained after browning)! If I'd cut up the cabbage, the cost would have plummeted to perhaps a nickel apiece. Just like the restaurant version, I like these best with hot mustard, dipped in soy sauce. The recipe's definitely a winner!

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23 users found this review helpful

Wow! I followed the recipe exactly, except (1) I used two 16-oz bags of cole slaw to save a... MORE

Reviewed on Jun. 2, 2006 by DivineHealth7

Full Review

DivineHealth7
Jun. 2, 2006

Outstanding! I made very few changes: I browned the ground beef WITH the onion and garlic, drained it, then added the other ingredients in step 1. I omitted the sherry in step 1, and halved it in step 2, but when I tasted it I wished I hadn't because it tasted like it was missing something. Like other reviewers, I, too, added shredded carrots and celery. Next time I'll remember to add diced scallions also. I also drained the cabbage/beef mixture and LET IT COOL TO ROOM TEMP before attempting to wrap. Another thing: I could NOT find egg roll wrappers, so I used whole wheat tortilla wraps and they were great! But here's a tip on wrapping...it's kind of quirky so bear with me: Imagine your wrapper is a bald guy's face/head. Put your mixture where his mouth would be. Then, fold his "ears" in. The sides should be perfectly parallel. Begin rolling the wrap starting with the chin. BE SURE THAT THE OUTER EDGES STAY PARALLEL THE ENTIRE TIME! IF THEY BEGIN TO FORM A V, STRAIGHTEN THEM OUT AS YOU ROLL! Continue to wrap tightly. Once wrapped, dab a little water on the both wrap surfaces and roll wrap up in a towel for 3-5 minutes to "set." I used a dish towel that was lying around. Sorry for the goofy analogy, but I didn't know how else to describe it. Hope this helps! Finally, I started out deep frying these in a deep wok, but that didn't work out too well so then I did the rest of them in a deep frying pan with a more shallow amount of oil and they came out beautifully. Have fun!

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20 users found this review helpful

Outstanding! I made very few changes: I browned the ground beef WITH the onion and garlic,... MORE

Reviewed on Apr. 3, 2005 by grneyedmustang

These eggrolls are great!! To save time, I used the preshredded cabbage in the salad section... MORE

Reviewed on Jul. 27, 2007 by Suzie

These are wonderful if you lay them out on a cookie sheet and freeze then bag them. You can... MORE

Reviewed on Jun. 14, 2004 by Terri

I too omitted the sherry. Just a little hint in wrapping these. I cool the mixture before... MORE

Reviewed on Jul. 30, 2003 by ILOVECOMPUTERS

I discovered this recipe about a month ago, and I've been asked to make it 4 or 5 times. I... MORE

Reviewed on Jul. 30, 2003 by shannon

These are by far the best egg rolls i have ever hade. My husband had three of the down before... MORE

Reviewed on Jul. 30, 2003 by EVNN

these were fast and easy. most of all they taste so good everyone loved them. Will for sure... MORE

Reviewed on Jul. 30, 2003 by SLASHY

Super yummy! Only added some carrots. Has a nice flavor even though it seems like it takes... MORE

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Nutritional Information

Beef Egg Rolls

Servings Per Recipe: 16

Amount Per Serving

Calories: 267

Total Fat: 15.8g
Cholesterol: 21mg
Sodium: 576mg
Total Carbs: 22.1g
Dietary Fiber: 2.1g
Protein: 9.4g

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Beef Egg Rolls

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DIRECTIONS

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