beef egg rolls

beef egg rolls
  • 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



  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.

03/21/2017
beef egg rolls, Egg Rolls recipe PT10M PT2H 6 435 calories
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