RecipeMaster

Beef Egg Rolls

Beef egg rolls stuffed with ground beef, cabbage, and delicious seasonings, then fried until crispy. This personal creation of mine goes well with any Chinese dish. The sherry makes it better.

Submitted by HERCATE

Prep Time: 30 mins

Cook Time: 25 mins

Total Time: 55 mins

Servings: 16

Ingredients

  • *1 pound lean ground beef
  • *1 medium onion, thinly sliced
  • *½ teaspoon dried minced garlic
  • *1 teaspoon ground ginger
  • *4 tablespoons soy sauce, divided
  • *4 tablespoons dry sherry, divided
  • *1 teaspoon salt, divided
  • *1 teaspoon ground black pepper, divided
  • *1 tablespoon vegetable oil
  • *1 large head cabbage, finely shredded
  • *¼ cup water
  • *1 teaspoon white sugar
  • *2 quarts vegetable oil for deep frying
  • *16 egg roll wrappers

Directions

Step 1

Warm a large pan over medium-high heat. Brown the ground beef, breaking it into small pieces while cooking for 5 to 7 minutes. Remove any excess fat. Mix in onion, garlic, ginger, and half portions of the soy sauce, sherry, salt, and pepper. Cook until the onions soften, about 4 to 5 minutes, then move the mixture to a separate dish.

Step 2

Pour 1 tablespoon of oil into the same pan set to medium heat. Combine the cabbage, water, sugar, and the remaining soy sauce, sherry, salt, and pepper. Sauté for about 5 minutes until the cabbage is tender-crisp. Put the beef back into the pan and toss everything together until warmed through, which takes roughly 2 to 3 minutes. Take the pan off the burner.

Step 3

Heat oil in either a deep fryer or a big pot until it reaches 350 degrees F (175 degrees C).

Step 4

As the oil heats up, arrange an egg roll wrapper in a diamond shape. Scoop about 1/4 cup of the filling into the center, spreading it horizontally. Lightly wet the top two edges with a bit of water. Lift the bottom point over the filling, tuck in the two sides, and roll tightly to secure the package. Continue this until all rolls are finished.

Step 5

Fry a small batch of egg rolls at a time in the hot oil for 2 to 3 minutes until they turn a golden brown. Place them on paper towels to drain before serving immediately.