Ingredients for Beef Egg Rolls
- 2 tablespoons Peanut Oil
- 1 inch Ginger
- 2 cloves Garlic
- 1 medium Onion
- 2 cups shredded Cabbage
- 1 pound Ground Beef
- 1 cup shredded Carrot
- 1/4 cup Soy Sauce
- 1/2 teaspoon Black Pepper
- 3 large Eggs
- Egg Roll Wraps, as needed
- 1 tablespoon Water
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How to Make Beef Egg Rolls
- Mince 2 cloves of garlic and 1 inch of ginger. Saute in 2 tablespoons of oil until lightly browned.
- Add 1 medium chopped onion and 2 cups shredded cabbage.
- Saute until the cabbage is wilted, about 5-7 minutes.
- In a large bowl, combine the sauteed vegetables with 1 pound ground beef, 1 cup shredded carrots, 1/4 cup soy sauce, 1/2 teaspoon black pepper, and 2 large eggs, lightly beaten.
- Mix thoroughly to combine all ingredients.
- Whisk the remaining 1 large egg with 1 tablespoon of water to create an egg wash.
- Brush the edges of each egg roll wrapper with the egg wash.
- Place approximately 2 tablespoons of the filling in the center of each wrapper.
- Fold the wrapper according to your preferred method (see notes for common techniques).
- Fry egg rolls in batches at 375°F (190°C) until golden brown and crispy, about 3-4 minutes per side.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
5g
Fat
10g
Carbs
7g
