Beef Egg Rolls | How to make Egg Rolls from Scratch | #eggrollrecipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often cheaper.

egg roll wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers can be less expensive.

Start by browning the ground beef in a skillet.

Add half of the chopped green onions to the beef.

Season the beef with garlic powder, ginger, and seasoned salt, mixing well.

Break down the beef into smaller pieces to avoid large chunks in the egg rolls.

Cut the sides off the cabbage to remove the core, aiming for about 6 cups of shredded cabbage.

Rinse the cabbage pieces to remove any dirt.

In a Dutch oven, add a little oil and the remaining green onions, garlic, and shredded carrots.

Cook the carrots until softened before adding the cabbage.

Add the remaining cabbage to the pot and stir to combine.

Season the cabbage mixture with seasoned salt, garlic powder, ginger, and sugar, adjusting the sugar to taste.

Once the cabbage is wilted, drain excess liquid and combine it with the cooked beef in a bowl.

Make a paste for sealing the egg rolls by mixing flour and water until it reaches a good consistency.

Lay an egg roll wrapper on a clean surface, placing a spoonful of filling in the center.

Fold the wrapper over the filling, tucking in the sides and rolling tightly to seal.

Use the paste to seal the edges of the wrapper if necessary.

Repeat the wrapping process until all filling is used, making about 20 egg rolls.

Heat vegetable oil in a deep fryer or pot for frying the egg rolls.

Fry the egg rolls in batches, ensuring not to overcrowd the pot, and separate them with tongs if they stick together.

Cook the egg rolls until golden brown, monitoring closely to avoid burning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens