Beef Egg Rolls

Beef Egg Rolls

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"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."
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45 m servings 267 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 576 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  • 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.


  1. 156 Ratings

Most helpful positive review

You all will think I'm crazy, but I cook a lot of Asian foods, including crispy won tons and lumpia (usually with ground pork), and I've never precooked the meat and vegetables before filling th...

Most helpful critical review

I made them exactly as stated. Sorry they were not all that great. I guess the 5 stars are coming from people who added or took away from this recipe.

You all will think I'm crazy, but I cook a lot of Asian foods, including crispy won tons and lumpia (usually with ground pork), and I've never precooked the meat and vegetables before filling th...

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 muc...

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 i...

These are wonderful if you lay them out on a cookie sheet and freeze then bag them. You can fix a couple to go with a meal whenever you want.

These eggrolls are great!! To save time, I used the preshredded cabbage in the salad section for coleslaw, and for more flavor, I added minced celery, shredded carrots, and green onions, and coo...

I too omitted the sherry. Just a little hint in wrapping these. I cool the mixture before wrapping, I make sure the filling doesn't have any liquid when wrapping. This prevents the wrapper fr...

I discovered this recipe about a month ago, and I've been asked to make it 4 or 5 times. I substitute cooked chicken, and everyone always has seconds. (I just need pointers on wrapping the egg...

These are by far the best egg rolls i have ever hade. My husband had three of the down before i was finished cooking all of them. The only word that comes to my mouth is WOW!

WOW! A really great simple recipe that tasted fantastic! Even impressed the boyfriend with this one. Somethings I had to change: (1) I had no Sherry, so I did some online research and read that ...

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