Ingredients for Always A Hit Basic Egg Rolls
- 1 lb ground beef
- 1 lb thinly sliced cabbage
- 1/2 medium onion, thinly sliced
- a little egg white
- egg roll wrappers
- 2 inches of peanut oil
- 1 tsp onion powder
- 1/2 tsp seasoned salt
- your favorite sweet and sour sauce
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How to Make Always A Hit Basic Egg Rolls
- In a large skillet, brown 1 lb ground beef over medium heat, breaking it up with a spoon. Drain off any excess grease.
- Season the browned beef with 1 tsp onion powder and 1/2 tsp seasoned salt. Adjust to taste.
- Steam 1 small head of cabbage (about 1 lb), thinly sliced, and 1/2 medium onion, thinly sliced, until tender-crisp (about 5-7 minutes).
- In a large bowl, combine the cooled ground beef, steamed cabbage, and onion.
- Allow the mixture to cool completely, stirring occasionally to prevent sticking. This helps the egg rolls hold their shape during frying.
- Preheat about 2 inches of peanut oil in a large, heavy-bottomed pot or wok to 350°F (175°C).
- Once cooled, assemble the egg rolls. Lay out an egg roll wrapper and place a spoonful of filling in the center. Fold the bottom corner over the filling, then fold in the sides. Moisten the top corner with a little egg white and tightly roll up to seal.
- Set aside the rolled egg rolls until all are ready.
- Carefully place the egg rolls in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per batch, turning occasionally.
- Remove the egg rolls from the oil and place them on a wire rack to drain excess oil.
- Serve immediately with your favorite sweet and sour sauce.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
35g
Fat
782g
Carbs
48g
