Description
Delicious and crispy golden brown egg rolls filled with a savory mixture of beef, vegetables, and flavorful sauces. Perfect for snacking or entertaining!
Ingredients
Scale
- 1 pound ground beef (or chicken, shrimp, or a combination of vegetables)
- 1 cup finely shredded cabbage
- ½ cup shredded carrots
- ¼ cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- Salt and pepper to taste
- 10–12 egg roll wrappers
- Water (for sealing)
- Oil for frying (vegetable or canola oil works best)
Instructions
- In a large skillet, heat a small amount of oil over medium heat. Add the garlic and sauté until fragrant. Add the ground beef (or chicken) and cook until browned and fully cooked, breaking it up into small crumbles. Drain any excess fat.
- Stir in the shredded cabbage, carrots, and green onions, cooking for another 2-3 minutes until the vegetables are slightly softened but still crisp. Season with soy sauce, oyster sauce, sesame oil, ginger, salt, and pepper to taste. Let the mixture cool to room temperature before assembling the egg rolls.
- Place an egg roll wrapper on a flat surface, with one corner facing you like a diamond shape. Spoon about 2-3 tablespoons of the cooled filling in the center of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners. Roll tightly, sealing the top corner with a little water to ensure it stays closed. Repeat with the remaining wrappers and filling.
- In a large pot or deep skillet, heat about 2 inches of oil over medium-high heat. Test the temperature of the oil by dropping a small piece of the wrapper in—it should sizzle immediately.
- Carefully lower the egg rolls into the hot oil, cooking in batches to avoid overcrowding. Fry the egg rolls for about 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the egg rolls and drain them on a paper towel-lined plate.
- Serve the crispy golden brown egg rolls immediately while they are hot and crispy. Pair with your favorite dipping sauce, such as sweet and sour sauce, soy sauce, or a spicy chili sauce for added flavor.
Notes
- Ensure the oil is hot enough before frying to achieve crispiness.
- Leftover filling can be stored in the fridge for a few days.
- For a vegetarian option, substitute the meat with an assortment of vegetables.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg